This recipe is adapted from Maialino's Olive Oil Cake recipe from Food52. I've been experimenting with incorporating masa harina into more cake and muffin recipes because of its subtly sweet corn flavor, and because substituting masa for part of the wheat flour reduces gluten formation, which yields a lighter, fluffier crumb. The earl grey-infused milk complements the citrus flavor nicely, and instead of Grand Marnier I used the next-most intensely citrus-flavored item in our pantry: marmalade. The muffins (and mini-cakes, which I made with leftover batter) were tender, fragrant, and gone within the day! —Anita L.
1 1/4 cups
1 1/2 cups
earl grey tea blend
1 1/4 cups
1 1/3 cups
extra-virgin olive oil
1 1/2 tablespoons
grated orange zest
freshly squeezed orange juice
blood orange (optional)
In This Recipe
Pre-heat oven to 350 degrees Fahrenheit. Grease two muffin pans.
In a small pot, bring almond milk to a simmer over low-medium heat, and add the earl grey tea blend. Allow to steep for 3-4 minutes, stirring occasionally, and remove from heat. Set aside to cool.
In a bowl, mix together the flour, masa harina, sugar, baking powder, baking soda, and cinnamon.
In a separate bowl, whisk together the eggs, olive oil, orange juice and zest, marmalade, and water. Strain the cooled milk-tea mixture into the bowl and stir to combine.
Combine the wet and dry ingredients into one bowl, folding until just combined. The batter will be a little lumpy; that's okay.
Pour batter into greased muffin pans and garnish with thin slices of blood orange if you're feeling it. Bake for 18-20 minutes. Allow to cool before trying to remove from tins--the muffins will be delicate, so be gentle!