ROSEMARY OLIVE OIL BREAD
1/2 cup sugar
2/3 cup D’Olivo Rosemary Fused Olive Oil
1 tablespoon finely chopped rosemary
1 1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 325 F.
Using an electric mixer, beat eggs at high speed for 30 seconds. Add sugar and continue to beat until mixture is very foamy and pale in color. With the mixer running, drizzle in the D'Olivo Rosemary Olive Oil. Fold in rosemary. In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the egg mixture and combine gently.
Divide batter among 12 medium muffin tins. Bake for 25 minutes, or until tops are golden brown and a tester comes out clean.