Lemon Olive Oil Muffins with Pine Nuts

1. 1

   Preheat the oven to 350F, and line a 6-cup muffin pan.

2. 2

   In a small frying pan over medium heat, toast the pine nuts until light golden brown and fragrant, about 3 minutes.

3. 3

   Set aside.

4. 4

   In a bowl, whisk together the flour, baking powder, baking soda, and salt.

5. 5

   Set aside.

6. 6

   Combine the sugar, olive oil, eggs, and yogurt in a large mixing bowl.

7. 7

   Whisk together until smooth and add the dry ingredients and pine nuts to the bowl.

8. 8

   Gently mix until fully incorporated.

9. 9

   Spoon the batter evenly into the prepared paper cup liners.

10. 10

    Scatter the tops with a few toasted pine nuts and gently press them into place.

11. 11

    Bake for 20 minutes, until a cake tester inserted in the center comes out clean.

12. 12

    Let the muffins cool briefly in the pan, and then place them on a cooling rack.

13. 13

    To serve, using a fine mesh sieve, dust with a little confectioners sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.