Lemon Poppyseed Olive Oil Muffins

Ingredients

1 1/2 c sugar

2 c flour

3/4 c almond meal

1 1/2 tsp kosher salt

1/2 tsp baking soda

1 tsp baking powder

4 tsp poppy seeds

4 tsp lemon zest

3 eggs

1 1/2 c De Rustica extra virgin olive oil

1/4 c lemon juice

3/4 c whole milk

1 tsp almond extract

Powdered sugar, for serving

Method

Preheat the oven to 350ºF. coat 12 jumbo nonstick muffin tins with cooking spray and set aside.

In a large bowl, whisk together the sugar, flour, almond meal, salt, baking soda, baking powder, poppy seeds, and lemon zest. In a medium bowl, whisk together the eggs, olive oil, lemon juice, milk, and almond extract. add the wet ingredients to the dry ingredients and stir to combine. Distribute the batter evenly amongst the muffin tins and bake until the edges are deep golden brown and a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes.

Cool in the pan on a rack for 15 minutes. run a small offset spatula around the edges and remove to the rack. serve warm or cool completely and then serve. dust with powdered sugar before serving.