Lemon-Rosemary muffins

I made these muffins a few weeks back, as still had a pack of fresh rosemary at home, which I used to cook my sweet potatoes with. A few days earlier, I had come across an amazing looking recipe for a lemon-rosemary cake – and I was intrigued! I thought that the same dough would probably work for muffins too. I was just reluctant and skeptical about the olive oil though. I had used olive oil previously to bake savory Olive-Chia muffins, and they turned out perfect. But then I had an epic fail in trying to make a sweet muffin with olive oil (to be precise: chocolate muffins) – they tasted totally weird.  😉 However, since this recipe contains so many stronger flavors, like lemon and rosemary, I gave it a try, and the lovely Betty from Le Jus d’Orange where I took the recipe from, assured me the olive oil taste would not be overpowering – and: She was right!! Wow, these muffins tasted sooo delicious, I loved the combination of lemon and rosemary, absolutely perfect, very interesting. They are all long gone in mine and my co-workers tummy….but I still dream of them 😉

These muffins contain Olive Oil as Superfood.

I like to substitute butter in my baking with healthy vegetable fats! 😉 I also found this website that gives a great conversion table to use olive oil instead of butter in baking and why it is more healthy to use olive oil instead of butter.

Ingredients (makes about 10 muffins)

  • 2/3 cup olive oil
  • 3/4 cup sugar (if you have, use coconut palm sugar, it’s healthier than the refined, white sugar)
  • 4 eggs
  • 2 tbsp rosemary, finely, finely cut
  • 1 teaspoon vanilla extract
  • 1 lemon, the zest of it
  • Juice of 1/2 the lemon (grate off the zest first, then cut in half and use the juice too)
  • 1 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 teaspoon salt

Preparation

  • Mix all wet ingredients (olive oil, sugar, eggs, rosemary, vanilla, lemon zest and lemon juice) in a bowl, whisk well
  • Mix the dry ingredients in another bowl (flour, baking powder and salt), mix well as well
  • Now add the liquid ingredients to the dry ingredients, mix carefully in order to keep the effect of the baking powder
  • Pour dough into a muffin pan or paper forms
  • Bake at 350° F (= 180°C) for about 17 minutes or when a wood stick that you stick in comes out clean

I devoured a muffin right out of the oven, and I had another one for breakfast with a green smoothie – it was sooo delicious! 😉

Lemon-Rosemary-muffin-1-ws Lemon-Rosemary-muffin-main-ws Lemon-Rosemary-muffin-2-ws Lemon-Rosemary-muffin-3-ws Lemon-Rosemary-muffin-4-ws Lemon-Rosemary-muffin-w-smoothie-ws

 

 

11 thoughts on “Lemon-Rosemary muffins

    • Thank you Allison 😉 Yes, I think the color comes from there. Plus my oven is broken (the upped heat) – so they didn’t really get brown on the top 😉
      I love your blog so much, so really happy you stopped by!! ;-))

  1. These look amazing! I can imagine your hesitation though – the first time I made sweet muffins with olive oil it was not a success either. But at some point I discovered these whole wheat apple muffins that were so good I even posted the recipe.
    These look so amazing I will give them a try (which really is a compliment as I really do think long and hard before using white wheat flour :-> )

    • Hi Afra, thanks so much for stoping by today! 😉 Wow, the whole wheat muffins sound delicious – the recipe is on your blog? I will check! 😉
      As for these, you can definitely also another flour. I was just a bit “risk averse” this time to make many changes – as I have so many baking fails…so I just wanted to make sure they will be all right 😉 So I followed the recipe. But I think for example Quinoa flour could work very well, or even whole wheat. Maybe you would have to add a bit more lemon, as those flours have a stronger taste. Let me know if you try them and how it goes.
      hugs, Sylvia

      • Oh I was already excited, but now I really will just have to make them. I have used quinoa flour (always combined with others) for wraps and pancakes, but as far as I can remember never for muffins – very curious to see what will happen!

    • Hi Carol, thank you so much for stopping by my blog and reading my recipe! I really love your conversion table and I learned a lot from your website. I love to use olive oil in my cooking – it’s one of the Superfoods I always have at home! Thanks again, Sylvia

    • Hi Carol,
      thank you so much for stopping by my blog and reading my recipe! I really love your conversion table and I learned a lot from your website. I love to use olive oil in my cooking – it’s one of the Superfoods I always have at home!
      Thanks again,
      Sylvia

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