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Strawberry Muffins and Arbequina Oil



  • 2 eggs

  • 150g of flour

  • 125g of sugar

  • 65g Extra Virgin Olive Oil Arbequina Naturvie

  • Skin of 1 orange

  • 1 teaspoon baking soda

  • ½ teaspoon baker’s yeast

  • ½ teaspoon vanilla extract

  • 125ml whole milk

  • a pinch of salt

  • 125g of strawberries


  1. Start by putting the oil in a pan to heat; When it starts to smoke, remove from the heat and add the orange peel. Let it cool.

  2. On the other hand, mix the flour, baking soda, yeast and salt and sieve them. Reservation.

  3. In another bowl, beat the eggs together with the sugar until it is completely absorbed. Then add the Arbequina Olive Oil (without the orange peel), milk and vanilla and mix well.

  4. Put the sifted flour over the egg mixture. Do it several times so you can mix it more easily and there are no lumps left.

  5. Finally, wash the strawberries and cut them into pieces. Add them to the dough and stir using a spoon so that they are well distributed throughout the mixture.

  6. Pour the dough into muffin molds and bake for 15 minutes at 180º. Remove from the oven and let cool on a rack.

Olive Oil: Arbequina variety Extra Virgin Olive Oil is characteristic for its soft and sweet notes compared to other stronger varieties such as Cornezuelo. Hence, it is so special and suitable for use in baking.

By María Sainz, from Snapsfotografía Blog, for Naturvie.

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