Olive oil marsala muffins
Cupcakes and muffins
These muffins are based on David Leibovitz's recipe, who adapted it from the delicious ones served for brunch at Maialino in NYC.
<br />Their recipes call for a mixture of orange juice and Grand Marnier, but I use Marsala, which has a nice affinity with oranges. I also add walnuts, another good partner with Marsala, for a little crunch. Currants are optional, but lend a subtle fruity/winy note. Now that I think of it, the combination of olive oil, citrus, Marsala and currants is sounding a little Sicilian.
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<br />I’d happily eat these rich, dense muffins with an espresso as dessert too.
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