- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup Filippo Berio Extra Virgin Olive Oil
- 2 large eggs
- Zest and juice of 1 orange
- 2 cups seedless red grapes, halved
- ½ cup toasted walnuts, coarsely chopped
- Line 10 cups in a muffin tin with paper liners. It is important to do this or the muffins will fall apart from the weight of the grapes. I like 10 large muffins, but the tops spread over the pan. If you do not want this to happen, make 11 or 12 smaller muffins, but I enjoy the tops of the muffins, which get kind of crispy. Preheat oven to 350 degrees F.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl stir together sugar, orange zest, and oil. When fully incorporated, add the eggs and mix to combine. Add the flour mixture to the oil mixture and stir to combine. You will have a thick, cookie dough like batter. Add the grapes and walnuts, mixing until evenly distributed in batter. The batter will still likely be thick. Add as much orange juice as it takes to have a thick muffin or cake like batter. It will probably take the whole orange, but depends on the juiciness of the grapes.
- Using a regular sized ice cream scoop, scoop the batter into the prepared pan. Bake for 25-35 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs on it. Store at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes.
- Prep Time: 20 mins
- Cook Time: 35 mins