½ cup (120 ml) pistachio oil or extra-virgin olive oil
2 large eggs
¾ cup (180 ml) milk (I used 1%)
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 400F; line 10 wells in a jumbo-sized muffin tray with paper liners (or butter and flour the wells).
Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
Whisk together the Fiori di Sicilia-Inspired Syrup and oil in a large bowl; whisk in the eggs, and then the milk and vanilla.
Pour the dry ingredients into the wet all at once, and stir until just combined, being careful not to over-mix.
Pour the batter into the prepared muffin tray and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 to 25 minutes.
Notes
Other Sized Muffins or Loaves: You could also bake these in a regular-sized muffin tray, mini muffin tray, or loaf pans; if you do so, be sure to adjust the cooking time accordingly.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/sicilian-sunrise-cakes/