Spiced Blueberry and Orange Olive Oil Muffins

5 tablespoons Mazzone Orange Infuse Olive Oil

3/4 cup packed brown sugar

1/2 cup whole milk

2 teaspoons grated orange zest

1 egg

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon salt

1 1/2 cups blueberries

Preheat oven to 400. Line muffin tin with liners.

Whisk together olive oil, brown sugar, milk, zest and egg in a bowl until combined well and set aside. Whisk flour, baking powder, spices and salt in a large bowl. Add wet ingredients to the dry and stir until just combined. Gently fold in blueberries

Fill muffin liners to the top and bake to a golden brown, about 25-30 mins. Muffins are done when a toothpick inserted into the muffin comes out clean.

Here's ANOTHER great idea thanks to our Olive Oil guru Mrs. Cinzia Forbes: Use Mazzone Orange Infused Olive Oil to coat the pan when making blueberry pancakes!

If you have our Basil olive oil try fresh blueberries and Mazzone Basil Infused Olive Oil over lemon sorbet or vanilla frozen yogurt.

Grandpa’s Fried Cheese-Ravioli

Ingredients:

16 Wonton Wrappers

Ricotta Cheese

Egg white

Mazzone Extra Virgin Olive Oil

Directions:

Lay out 8 of the Wonton Wrappers on a cookie sheet

Spoon about ½ tablesoon of ricotta cheese (or any cheese of your choosing) into the center of the wonton wrapper in (don’t spread or flatten the dollop of cheese)

Brush outside edges of the wrapper with egg white and cover with second wrapper. Brush the top of this wrapper and then fold each corner to the center to close cheese into the ravioli (repeat for all raviolis)

Coat bottom of a skillet with Mazzone EVOO and turn to medium heat

When oil is heated, gently place raviolis in the oil with the seams down. After about a minute, gently turn with spatula. After another minute or 2 remove raviolis from oil, sprinkle with grated parmesan cheese and serve.

The raviolis can be eaten just as they are or topped with marinara sauce.

YUMMY!