Olive Oil Muffins With Dark Chocolate Chips And Almonds

• 3 cups All-purpose Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 Eggs
• 1 cup Sugar
• 1 cup Milk
• 1/2 cups Olive Oil
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 1 cup Chocolate Chips
• 1 cup Almonds, Chopped

1. Preheat oven to 375u0b0F. Prepare a 6-muffin tin with nonstick spray or muffin liners.
2. In a large bowl, mix flour, baking powder and salt. In a medium bowl, whisk the eggs and sugar until combined. Add the milk, oil, vanilla and almond extracts. Fold the wet ingredients into the dry and gently fold. You do not want to over-mix, that will result in heavier muffins. Fold in the chocolate chips and almonds.
3. Pour the batter into your muffin tins, making sure to fill it all the way to the top. You want that nice muffin top! Bake for 30 minutes or longer if needed. You can use a toothpick to test for doneness. Everyone's oven is different, so baking time may vary.
4. When they are done, let them cool for around 15 minutes in the pan. Then after 15 minutes, go to town!

allpurpose, baking powder, salt, eggs, sugar, milk, olive oil, vanilla, almond extract, chocolate chips

Taken from tastykitchen.com/recipes/breads/olive-oil-muffins-with-dark-chocolate-chips-and-almonds/ (may not work)