Comments on: olive oil muffins

By: katheryn

katheryn — Tue, 22 May 2012 01:23:14 +0000

oh my god these are good! but of course i can’t make any recipe without altering it so i added pear, goat cheese, thyme, and goat cheese and they were wonderful.

By: Tracey

Tracey — Wed, 28 Mar 2012 14:31:05 +0000

Just made these for a Hospital bakesale. They’re in the oven as I write. I switched up the balsamic for lemon juice (fresh squeezed meyer lemons) and added poppyseeds to make, what I hope are, fantastic olive oil, lemon, poppyseed muffins.

By: Maya

Maya — Wed, 09 Feb 2011 22:33:32 +0000

I’m new here – great site! User Friendly – thanks! Lovely to look at.
May I suggest tomatoes as the fruit of choice for these ’salad dressing’ muffins. (Olive oil, balsamic vinegar…) I just made them again, adding chopped tomatoes (peeled, seeded in my case) to the last few – great! I used lemon, and clementine zest by the way. The first time I made these, I forgot the almonds till the last few. They are def. better WITH the toasted almonds. Last time I talked myself into using the expensive balsamic. No need. This time I used the cheap stuff. Delicious afternoon snack!

By: Joana

Joana — Wed, 09 Feb 2011 18:21:49 +0000

Hi Deb! This was my first venture into baking sweet things with olive oil, and I love these muffins. Perhaps of interest to you I made them with the new gluten-free AP mix that Shauna recently posted on glutenfreegirl. They taste great! I’ll let you know if I try out any of your other recipes gluten free.

By: Nishma

Nishma — Tue, 02 Nov 2010 14:49:30 +0000

These look really good and I will be trying them soon. I use olive oil in a cake with rosemary and dark chocolate chunks and it is fabulous. (Recipe from 101 cookbooks site.) I love the texture of the cake and have been wanting to use it as a base to try other flavorings. These muffins may provide an answer!

By: Symphonic Chef

Symphonic Chef — Mon, 06 Sep 2010 06:49:58 +0000

Just made these, and they’re divine. I didn’t bother waiting 10 minutes for them to cool, and they were divine while still hot. I added diced pecans to one half and chopped apricots to the other. Yum!

By: Ume

Ume — Sun, 27 Jun 2010 22:34:46 +0000

I must preface by saying I do not have much success when I bake. The precise measuring, the mixer (that I don’t have) and the details get me down before I even start. But today I got out my measuring cups, my immersion blender (with whisk fitting) and did the best I could. These muffins were absolutely delicious! I’m not a fan of cloyingly sweet desserts. These had a hint of fruit, citrus and some crunch from the almonds– perfect! Thanks Deb for building my confidence to try to baking again in the future!

By: Stephanie B

Stephanie B — Mon, 24 May 2010 16:12:13 +0000

These are gorgeous! I left out the almonds (only because I didn’t have any) and they worked just fine. Hands down amazing muffins that I will make again and again. Thanks!

By: Beatrice

Beatrice — Mon, 29 Mar 2010 05:56:26 +0000

I couldn’t believe how good these were! I can still feel the taste in my mouth 2 days later.

By: marilyn

marilyn — Sun, 10 Jan 2010 00:56:47 +0000

Just made these and they are fantastic. I didn’t know what to expect and I forgot my almonds in the toaster and burned them…but they STILL taste fabulous.