Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 2 large eggs
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt until no large clumps remain.
  2. In a separate jug or bowl, whisk together the olive oil, eggs, milk, vanilla, and lemon juice vigorously until the mixture is pale and the oil is fully integrated.
  3. Pour the wet ingredients into the dry. Using a rubber spatula, fold the mixture together using a 'cut and stir' motion, stopping the moment the last streak of flour disappears to avoid over-mixing.
  4. Divide the batter evenly among 12 lined muffin cups. Bake for 18–22 minutes until the edges pull slightly away from the liners and the tops are mahogany-colored and spring back when touched.