Lemon Olive Oil Muffins with Pine Nuts

• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup sugar
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 2 large eggs
• 1/4 cup Greek yogurt
• 1/4 cup pine nuts, toasted

1. Preheat the oven to 350F, and line a 6-cup muffin pan.
2. In a small frying pan over medium heat, toast the pine nuts until light golden brown and fragrant, about 3 minutes.
3. Set aside.
4. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Set aside.
6. Combine the sugar, olive oil, eggs, and yogurt in a large mixing bowl.
7. Whisk together until smooth and add the dry ingredients and pine nuts to the bowl.
8. Gently mix until fully incorporated.
9. Spoon the batter evenly into the prepared paper cup liners.
10. Scatter the tops with a few toasted pine nuts and gently press them into place.
11. Bake for 20 minutes, until a cake tester inserted in the center comes out clean.
12. Let the muffins cool briefly in the pan, and then place them on a cooling rack.
13. To serve, using a fine mesh sieve, dust with a little confectioners sugar.

flour, baking powder, baking soda, salt, sugar, extra virgin olive oil, eggs, greek yogurt, pine nuts

Taken from www.foodandwine.com/recipes/lemon-olive-oil-muffins-with-pine-nuts (may not work)