Olive oil fruit muffins:
1 3/4 cups all-purpose flour
1/3 cup coconut flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
2 tbsp crushed slivered almonds
1 tbsp lemon zest (1 lemon)
1/3 cup lemon fused olive oil
1/4 cup fresh lemon juice (1 lemon)
1/2 cup 1% milk
1/2 cup half and half cream or 10%
1 large egg
2 tbsp maple syrup
1/4 cup packed brown sugar
1 cup blueberries (fresh or frozen)
1 cup chopped rhubarb (fresh or frozen)
Preheat oven to 350 degrees.
Mix together dry ingredients. Add fruit to dry ingredients and carefully mix. Beat egg with wet ingredients and mix in sugar. Make a well in dry ingredients. Pour in wet ingredients and mix until just blended. Do not over blend. Spoon into greased muffin tin. Makes 12 muffins.
Bake for 20 to 25 minutes in preheated oven until golden brown.
Serve warm with butter. Enjoy!
Note : I used aluminum free baking powder Olivia’s lemon fused olive oil.
Options: Sprinkle with cinnamon sugar, streusel, or top with fresh fruit before baking.