Well, hello there! My name is Christina and I write the dessert blog Dessert For Two. I’m so happy to be guest posting today for one of the sweetest bloggers I’ve ever met. Krissy and I hit it off at the Foodbuzz festival last year, and in no time at all, the conversation turned to eating habits. While Krissy and I bake plenty of sugary sweets, we both have a passion for vegetarian meals full of whole grains and healthy fats. When she asked me to create a recipe for her, I instantly thought of heart-healthy olive oil cake. I shrunk the cake down to make cupcakes, and I added plenty of citrus zest and crunchy toasted almonds.
The olive oil in these cupcakes gives the cakes the texture of rich pound cake. I can’t quite decide if they are more suitable for breakfast or dessert, so try it both ways and let me know!
What I love about these cupcakes is that you can customize them to suit your tastes. My current favorite flavor combination is 1/4 teaspoon grapefruit zest and 1/4 teaspoon of cara cara orange zest. I use 1 tablespoon of each fruit’s juice. If you have Meyer lemons on your tree right now, may I suggest an all Meyer lemon muffin?
She knows me so well :). Thanks Christina for the wonderful Guest Post! When I'm settled in my Florida kitchen, I'm baking up a batch of these lovely muffins.