For a Mother's Day tea party with toddlers in attendance, I adapted Maialino's Olive Oil cake, substituting additional orange juice for the original's Grand Marnier, adding slice almonds for texture, and baking the recipe into bite size muffins. —Bebe Leung
48-60 mini muffins
1 3/4 cups
1 1/2 teaspoons
1 1/4 cups
or zest from large one orange
freshly squeezed orange juice
powdered sugar, for topping
In This Recipe
Preheat oven to 350 degrees.
Line a 2/3 cookie sheet pan with foil and lay silicone mini muffin molds on top.
Whisk dry ingredients together in a large bowl.
Whisk wet ingredients including orange zest together in a second bowl or mixing bowl with spout.
Pour 1/3 of the dry ingredients into the bowl with the wet ingredients. Whisk gently until blended. Add additional dry ingredients 1/3 at a time and whisk.
Use the mixing bowl with spout to evenly divide the batter. Fill each silicone cup about 5/6 of the way full.
Bake mini muffins for 24 minutes or until a toothpick comes out clean when removed from the center of a muffin.
Let cool. Pop muffins out and dust with powdered sugar.