I have quite the funny story for all of ya! I was off from school last week and decided to spend time in the city with my sister. On my last day there, I went to pick up lunch at Financier Patisserie. Post paying and doctoring up my iced (yes, it was beautiful outside) coffee, I briskly walked back to the apartment building trying to make as many cross-lights as I could. While waiting for the elevator, I glanced in my bag to take out my wallet and keys (they are attached), however, they were not there! Leaving my salad and coffee with the doorman, I sprinted back to the restaurant hoping they would be lying on the counter.
To my dismay, they were not lying on the counter as I envisioned and after a quick rambling with my loss of breath from running, the manager gave me his number to call later to see if they found them. Another dash back to look in the bag containing my salad, and I was at a loss. I placed my bag on the front desk and began to take things out. There they were, right on the side wedged between the corner of my bag and a gift box I picked up for my sister’s friends birthday. Mildly embarassing to say the least, as the doorman tried to calm me down saying he had an extra key, I tried to explain that my life was in that wallet. Asides from money and credit cards (which could be canceled), it contained my EMT card and CPR cards, two things that would be difficult to replace.
Post relaxation and salad, as I enjoyed my mini financier that come complimentary with my coffee, I began to laugh at the rediculousness of my actions. It is those times when one is too distraught to think rationally that chaos erupts.
Anyways, those financiers are perfect. Mini, dense, sticky, chewy, light, and tasty! I could eat 20 of the mini cakes, but I also lack all sense of portion control. These muffins are nothing like financiers, however, they are delicious. It is an olive oil cake studded with toasted walnuts and topped with raw sugar to provide a hint of sweetness.
The ideal way to eat these is split, toasted and spread with butter. Even if you don’t make these, go to Dunkin’ Donuts and order a corn muffin that way, you will not be disappointed!
Begin by sifting the dry ingredients, and by sifting I mean taking a whisk and stirring a bit
In a separate bowl, beat the eggs until homogenous.
To make buttermilk, I usually mix a bit of vinegar with skim milk, however, I had some fat free half and half so I used that instead to mimic more of a creamy flavor.
Add 1/2 cup of the buttermilk in
As for the oils, I used half olive oil and half pumpkin seed oil. Pumpkin seed oil has such a rich color, it’s beautiful!
Add a 1/4 cup of each to the bowl, and whisk until combined
The pumpkin oil really gives the batter a deep color
Quickly whisk in the dry ingredients
Pretty texture from the leavening agents and vinegar!
Then fold in the toasted walnuts, I slightly chopped them because I wanted bites of walnuts, not for them to disappear into the batter
Divide the batter amongst 12 muffing tins (I had some left over)
And then sprinkle with raw sugar, about a teaspoon on each
With love and cupcakes,
Recipe: Olive Oil + Walnut Muffins
1 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk [or plain yogurt]
3 tablespoons olive oil
3 tablespoons pumpkin seed oil
1 cup chopped walnuts
1. Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Whisk together the flour, baking powder, baking soda and salt.
2. Beat the eggs in a large bowl. Whisk in the buttermilk and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
3. Bake for 25 minutes (if using cupcake tins) or 50 minutes to an hour if using a loaf pan, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
**I would have loved to make it in a loaf pan but I did not want to wait 50 minutes for it to bake, I was running out the door for lunch with my mom.