Ingredients:
2 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 Tbsp. of finely chopped rosemary
1 cup of sugar
3 large eggs
1 cup of olive oil
1/2 cup fresh orange juice
1 1/2 Tbsp. of orange zest
2 Tbsp. of whole milk
melted chocolate
sugar orange twist for garnish
rosemary leaves for garnish

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Directions:
Combine dry ingredients in a medium bowl. Set aside. Mix together wet ingredients. Slowly add the dry ingredients to wet ingredients until you have a consistent batter.

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Oil your mini muffin tin. Spoon enough batter so it’s 1/2 way to the top. Bake at 350°F/175°C for 8 to 10 minutes. Remove from oven and let it cool to room temp.

Dip each mini olive oil cake in melted chocolate, top with a sugar orange twist and a few rosemary leaves. Let the chocolate set, then enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission