Extra Virgin Oilve Oil And Pistachio Muffins

It’s that time again.  Your much anticipated bottle of Morocco Gold 2021 Harvest has just arrived, and you want some fresh ideas to enjoy the best extra virgin olive oil – the Mediterranean way!

With lots of fruit and vegetables coming into season, Spring is a great time to try out some new recipes to keep your body and mind in good health.

Our latest 2021 Morocco Gold Harvest has produced the lowest acidity level at 0.2%  (a key quality indicator), as well as the highest polyphenol count we have achieved to date at 644mg/kg.

So, not only will you be treating your dishes to an updated infusion of Morocco Gold’s unique rich flavour, but your family will benefit from an even higher concentration of polyphenols’ antioxidant superpowers.

Etymology of Pistachio

Pistachio is from late Middle English “pistace”, from Old French, superseded in the 16th century by forms from Italian “pistacchio”, via Latin from Greek πιστάκιον “pistákion“, from Middle Persian “*pistak” (the New Persian variant being پسته “pista“). Source: wikipedia

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Ingredients

  • 500 ml flour
  • 10 ml baking powder?
  • 2ml salt
  • 125 ml sugar
  • 2 extra large eggs
  • 15 ml orange zest
  • 15 ml lemon zest
  • 30 ml balsamic vinegar
  • 125 ml milk 125 ml Morocco Gold Extra Virgin Olive Oil
  • 200 ml pistachio nuts, roughly chopped

Instructions

  1. Preheat oven to 180 ̊c . Place paper liners in a 12 cup muffin tin. Sift the flour, baking powder and salt into a bowl. Beat the sugar, eggs and zests in a bowl until pale and fluffy – about 3 minutes. Beat in the vinegar and milk.
  2. Gradually beat in the Morocco Gold Extra Virgin Olive Oil
  3. Add flour mixture and stir just until blended. Add half the pistachios to the batter and stir until mixed.
  4. Spoon into the paper cups. Sprinkle with remaining pistachios.
  5. Bake until golden on top, about 20 – 25 minutes.
  6. Transfer pistachio muffins to a wire rack to cool.