10ml baking powder
2 extra large eggs
15ml orange zest
15ml lemon zest
30ml balsamic vinegar
125ml milk 125ml lemon-infused extra virgin olive oil
200ml pistachio nuts, roughly chopped
Preheat oven to 180ºC.
Place paper liners in a 12-cup muffin tin.
Sift the flour, baking powder and salt into a bowl.
Beat the sugar, eggs and zests in a bowl until pale and fluffy – about 3 minutes.
Beat in the vinegar and milk.
Gradually beat in the extra virgin olive oil.
Add flour mixture and stir just until blended.
Add half the pistachios to the batter and stir until mixed.
Spoon into the paper cups.
Sprinkle with remaining pistachios.
Bake until golden on top, about 20 to 25 minutes.
Transfer to a wire rack to cool.
Recipe sourceRecipe: Extra Virgin Olive Olive and Pistachio Muffins,