Italian Almond Muffins

I made these for breakfast this morning and they were delish! They have balsamic vinegar in them and when they came out of the oven I could really smell it so I was really worried but once they cooled I couldn't smell it and they tasted great.

Italian Almond Muffins

2/3 C sliced or slivered almonds

1 3/4 C flour 

2 tsp baking powder 

1/2 tsp salt 

1 C sugar 

4 large eggs 

Zest of one lemon

Zest of one orange 

2 Tbsp balsamic vinegar 

2 Tbsp whole milk 

3/4 C extra-virgin olive oil 

Powdered sugar

Toast the almonds then cool.  Crush in a ziploc bag using a meat mallet. Set aside. 

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Add the almonds and stir until just combined. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/olive-oil-muffins-recipe.print.html?oc=linkback

Recipe from Giada De Laurentiis (tweaked ever so slightly)