Cinnamon brioche muffins
Photo credit: Céline de Cérou
Ingredients
For
10
muffins
- 250 g plain flour
- 1 c. à soupe baking powder
- 55 g Nice olive oil PDO
- 120 g brown sugar
- 310 ml milk
- 1 egg
- 1 c. à soupe cinnamon
For the icing:
- 100 g icing sugar
- 1 c. à soupe Nice olive oil PDO
- A few drops of lemon juice
Tip
Which oil would you like us to recommend? Why not choose an olive oil from Nice, PDO (subtle flavour) for its prominent almond aromas accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO Nyons olive oil, PDO Languedoc olive oil, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Verdale from the Bouches-du-Rhône…
Instructions
Preheat the oven to 205°C.
- In a bowl, mix the flour with the baking powder and a pinch of salt.
Using an electric whisk, whisk half the PDO olive oil from Nice with half the brown sugar in a second bowl. Whisk in the egg and milk.
- Fold the dry ingredients into the wet ingredients using a wooden spoon and stir until you have a smooth batter.
- In a third bowl, mix the remaining olive oil with the remaining brown sugar and the cinnamon. Fold half of the brown sugar mixture into the muffin batter.
- Grease ten muffin cases in a muffin tin, then divide the batter between them. Top with the remaining brown sugar mixture.
- Bake for 20 to 22 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
- Prepare the icing by mixing all the ingredients together.
- Ice the muffins once they have cooled, and leave the icing to set for a few minutes.
Tip
Which oil would you like us to recommend? Why not choose an olive oil from Nice, PDO (subtle flavour) for its prominent almond aromas accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO Nyons olive oil, PDO Languedoc olive oil, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Verdale from the Bouches-du-Rhône…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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