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Olive oil, orange blossom water and thyme muffins

Préparation - 45 minutes

Ingrédients

Serves 4

  • 4 eggs
  • 250 mL (1 cup) sugar
  • 125 mL (½ cup) Favuzzi olive oil
  • 75 mL (1/3 cup) sour cream
  • 2.5 mL (½ teaspoon) Nielsen-Massey orange blossom water
  • 625 mL (1 ½ cup) flour
  • 5 mL (1 teaspoon) baking powder
  • 2.5 mL (½ teaspoon) salt
  • Zest of 1 orange
  • 15 mL (1 tablespoon) chopped fresh thyme

Préparation

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. In a food processor, blend the eggs and the sugar for 5 minutes.
  3. Add the sour cream and the olive oil and mix until smooth.
  4. Transfer the mixture to a bowl and add the rest of the ingredients.
  5. Stir with a spoon or a whisk until homogenized and set aside.
  6. Oil 12 muffin tins and fill them about 2/3 full with the batter.
  7. Bake in the oven for 15 to 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
  8. Leave to cool and enjoy.