Olive Oil Muffins

1 cup all purpose Flour
3/4 cup whole wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons Lemon zest
2 tablespoons Balsamic vinegar
2 tablespoons milk
1/4 cup lemon olive oil
1/4 cup orange olive oil
1/4 cup extra-virgin olive oil
2/3 cup sliced Almonds, toasted

Preheat the oven to 350 degrees Farenheit. Place paper liners in a 12-cup muffin tin, and lightly grease one small ramekin.

Blend the flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy (about 3 minutes). Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir or beat slowly, until just blended. Crush the almonds with your hands and add them to the batter; stir to combine. Fill the muffin tin almost to the top of each paper liner. Also fill the ramekin- this recipe makes slightly more than 12 muffins! Back until golden on top (about 20-25 minutes). Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Serve.

Makes 13 muffins.