Pinot Grigio Rosemary Walnut Muffins

Ingredients

• 120ml olive oil
• ½ twig rosemary
• 1 twig rosemary, large
• 75g walnuts
• 310g flour, type 405
• 2 TS baking powder
• ¼ TS salt
• 150g sugar
• 175 ml Barefoot Pinot Grigio
• 2 eggs, size M
• 1 organic lemon, zested

Directions

1. Heat olive oil and insert 1/2 twig rosemary. Let cool and discard rosemary.
2. Remove leaves of large rosemary twig and finely chop. Set aside.
3. Chop walnuts and set aside.
4. Preheat oven to 180°C.
5. Combine flour, baking powder and salt in a bowl and set aside.
6. In a large mixing bowl, combine sugar, olive oil, wine, lemon zest, rosemary and eggs with a whisk.
7. Add flour mixture and fold until the wet and dry ingredients have just combined. Don’t overmix.
8. Add walnuts.
9. Line muffin pan with paper cups and divide dough evenly between 12 cups.
10. Bake muffins for 18-20 minutes in the middle rack.
11. Let cool on a cake rack.