OLIVE OIL MUFFINS

Steps:

• Position rack in the center of the oven; preheat oven to 400°.
• Spray muffin tin indentations and rims with nonstick cooking spray.
• In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside.
• In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened.
• Fill the prepared muffin tins ¾ full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.
• Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin.
• Cool muffins 5 minutes on the rack before serving.
• *Herbed Goat Cheese Olive Oil Muffins: crumble ½ cup herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed.
• *Olive Rosemary Muffins: mix ½ cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.
• *Pesto Muffins: mix ¼ cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.
• *Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.