- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/s tsp sea salt
- 1 cup granulated sugar
- 4 eggs
- 1 tsp pure vanilla extract
- 3 Tbsp Cranberry Pear Aged White Balsamic Vinegar (or other fruity white balsamic)
- 2 Tbsp milk
- ¾ cup fruity Extra Virgin Olive Oil
Preheat oven to 350°F.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Using a mixer, beat the sugar, eggs, and vanilla on high until frothy, pale, and creamy (2-3 minutes).
Add the balsamic and milk and continue to beat for 1 minute.
Turn off the mixer and slowly add the olive oil. With a wooden spoon or spatula gently fold the oil into the flour mixture until just combined.
Fill muffin cups ¾ full and bake for 20 minutes. Check for doneness with toothpick.