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Olive Oil, Almond & Mineola Muffins with Florida Pearl Strawberries

Olive Oil, Almond & Mineola Muffins with Florida Pearl Strawberries

These olive oil, almond and Mineola muffins are light and moist, with fresh citrus flavour throughout. Rubbing the Mineola zest into the sugar releases the citrus oils, and ground almonds with mild extra virgin olive oil keep the crumb tender. Greek yoghurt in the batter adds richness. Serve each muffin with a spoonful of Greek yoghurt, fresh Florida Pearl strawberries, toasted flaked almonds, Mineola zest and a drizzle of honey. The recipe makes 10–12 muffins and bakes in 20–25 minutes, so it works well for brunch, afternoon tea or a spring dessert.
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Course Dessert
Servings 12

Ingredients
  

For the muffins

  • 180 g cake flour
  • 100 g ground almonds almond flour
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 150 g caster sugar
  • Finely grated zest of 2 Mineolas
  • 3 large eggs
  • 120 ml mild extra virgin olive oil
  • 80 ml plain Greek yoghurt
  • 2 tbsp freshly squeezed Mineola juice
  • ½ tsp almond extract

To serve

  • Plain Greek yoghurt
  • Fresh Florida Pearl strawberries halved or sliced
  • Toasted flaked almonds optional
  • Mineola zest
  • Honey for drizzling (optional)

Instructions
 

  • Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases or lightly grease the wells.
  • In a large bowl, whisk together the flour, ground almonds, baking powder and salt.
  • In a separate bowl, rub the Mineola zest into the caster sugar using your fingertips until fragrant. Add the eggs, olive oil, Greek yoghurt, Mineola juice and almond extract, if using. Whisk until smooth.
  • Add the wet ingredients to the dry ingredients and gently fold together until just combined. Take care not to overmix.
  • Divide the batter evenly between the prepared muffin cases, filling each about three-quarters full.
  • Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • To serve, spoon a dollop of Greek yoghurt onto each muffin and top with fresh Florida Pearl strawberries. Finish with a little Mineola zest, toasted flaked almonds and a drizzle of honey, if desired.

Notes

Rubbing the Mineola zest into the sugar before mixing helps release the citrus oils, giving the muffins a more pronounced citrus aroma and flavour.
No Mineolas? Use oranges or clementines instead.