These savory muffins are the perfect accompaniment to yesterday’s frittata. They’re also good with soups, salads, or cheese. Use a high quality extra-virgin olive oil for the best flavor.
Solar Baked Olive Oil Muffins
1 1/2 cups all-purpose flour
1/2 cup semolina or white cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup milk (whole, 2%,1%, or fat-free)
1/4 cup Marsala wine
3/4 cup extra-virgin olive oil
1 1/2 teaspoons grated lemon zest
Set Global Sun Oven out to preheat. Coat two muffin tins with six indentations each with cooking spray or line with paper muffin cups.
In a medium bowl whisk together the flour, semolina or cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl whisk the eggs, milk, and Marsala until smooth; whisk in the oil and lemon zest. Stir in the flour mixture with a wooden spoon until just moistened. Fill the prepared tins three-quarters full. Bake any leftover batter in a second batch. Use a rack to separate the two muffin pans and cross stack them in the Sun Oven. Bake until lightly browned with rounded, lightly cracked tops, about 40 minutes. Set the pans on a wire rack to cool for 10 minutes. Remove muffins from tins then cool for about 5 more minutes before serving. Muffins will stay fresh for up to 24 hours stored in an airtight container or frozen up to 1 month.
Makes 12 muffins.