Olive Oil Marsala Muffins

• 1 1/3 cups flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup extra virgin olive oil (use a fruity one)
• 3/4 cup whole milk
• 2 eggs
• 1/3 cup mixed: half Marsala and half orange juice
• 1 teaspoon freshly grated orange (or lemon) zest
• 1/2 cup chopped walnuts
• 1/4 cup dried currants (optional)

1. Preheat the oven to 350u0b0F.
2. In a large bowl, whisk together the flour, baking powder and soda, salt and sugar. In another bowl, whisk together the olive oil, orange juice/Marsala mixture, milk, eggs and orange zest.
3. Pour the wet ingredients into the dry and stir until just combined - don't overmix. Fold in the walnuts and currants. (The batter will be thinner than most muffin batters; it's okay if a few small lumps remain.)
4. Line a muffin pan with paper liners, and evenly distribute the batter so each cup is about 3/4 full. Bake for around 35 minutes, or just until a tester in the center comes out clean and the tops are nicely browned. Remove from pan and let cool.
5. Good served warm or room temp. (They also freeze well.)

flour, sugar, baking powder, baking soda, kosher salt, extra virgin olive oil, milk, eggs, mixed, freshly grated orange, walnuts, currants

Taken from food52.com/recipes/61514-olive-oil-marsala-muffins (may not work)