Olive Oil Corn Muffins

Olive oil in a muffin? I was doubtful at first, too, but this recipe, inspired by one from Giada’s Kitchen: New Italian Favorites, packs both unique flavor and moist texture. After taking a bit, the first taste will be the sweet citrus and the bite of fresh corn, followed by the olive oil’s fruitiness.

The Recipe
1¾ c. oat flour
2 tsp. baking powder
½ tsp. salt
1 c. brown sugar
2 eggs
½ c. unsweetened organic applesauce
2 tsp. orange zest
2 tsp. lemon zest
2 tbsp. apple cider vinegar
2 tbsp. rice milk
¾ c. extra virgin olive oil
2/3 c. corn (organic frozen or freshly cut from the cob)

1. Preheat oven to 350 degrees. Spray the muffin pan.
2. In a bowl, combine the flour, baking powder, and salt with a whisk.
3. In another bowl, beat sugar, eggs, applesauce, and zests until fluffy—for a few minutes. Beat in vinegar and milk, then gradually beat in the olive oil.
4. Fold in flour mixture until just combined.
5. Fold in corn.
6. Bake for 20 minutes, when the muffins begin to turn color around the edges.
7. Let cool, then remove and serve.

Use What You've Got
* Another 1/2 c. of applesauce could replace the eggs
* Any dairy-free milk would do--almond, soy, whatever you happen to have in the fridge.
* Don't have any corn? Slivered almonds taste great with these flavors, too.