California EVOO & Berry Muffins
Makes 6 large muffins or 12 medium muffins
3/4 cup maple syrup
2 teaspoon almond extract
1/2 cup vanilla yogurt
1/4 cup whole milk
2 1/4 cups all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon San Fran Sea Salt
1/2 teaspoon ground cinnamon
1 1/2 cups fresh berries (like raspberries, blackberries, and blueberries)
Preheat oven to 350°F and lightly spritz a muffin tin with pan release spray.
Place olive oil, maple syrup, almond extract, yogurt, milk, and eggs in a large bowl, whisk until blended.
In a separate bowl, place flour, baking powder, baking soda, salt, and cinnamon, stir to combine. Place the flour mixture into the bowl with the wet ingredients and stir to combine the batter. Add the berries to the batter and gently fold to combine, being careful not to over-mix the batter.
Divide the batter between the prepared tins, filling approximately 3/4 full. Place in the oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and set aside to rest and cool on a wire rack.