For me to bake, I have to be in the right mood. Late yesterday night, almost nearing midnight, I was in the mood.

I had bookmarked this recipe from SmittenKitchen a few days ago. The ingredients were very basic so I didn’t have to run to the Co-Op for anything special. You can click on the link to view the post and recipe.

I didn’t really change much from the recipe, just substituted the sugar with unrefined, organic brown sugar (as an attempt to never use white sugar again) and….

a couple handfuls of slivered pistachio instead of the crushed almonds, just to compliment the color of the pistachio with the olive oil muffin.

Also, instead of the a 12 cupcake pan, I used a 6 muffin size pan and buttered and floured it instead of using paper muffin liners.

25 minutes later…

Enjoying this delicious muffin with some rose petal jam and a nice cup of iced coffee!

The flavor is fantastic! I love how the olive oil is just giving a hint and not at all overpowering. I will definitely be making more of this.

Until then,

Enjoy!