Happy National Olive Oil Month! We all know the health benefits of olive oil, but I have to be honest I’m usually a little hesitant to use it while baking. When Pompeian sent over a bottle of their olive oil, and challenged me to take the Pompeian Pledge…..I couldn’t wait to pick a recipe and swap butter for olive oil. Luckily, they provided a conversion chart that is now printed and up on our fridge. It helped to swap butter for olive oil in any baking recipe!
My first stab at the Pompeian Pledge? These delicious strawberry shortcake muffins. Now that I’m back at work for the year, breakfast tends to be a bit rushed. These are perfect to grab on my way out the door…….and tasted even better a day after being baked!
1/3 cup Pompeian Olive Oil
2/3 cup of milk
2 cups of cake flour
2 teaspoons of baking soda
1/2 cup sugar
1/2 teaspoon of sea salt
Preheat oven to 375 degrees.
Mix flour, sugar, baking soda and sea salt. Set aside.
Blend olive oil, egg, milk.
Add dry mixture. Stir in sliced strawberries.
Bake muffins for 25 minutes.How will you celebrate National Olive Oil month? Why not take the Pompeian Pledge? Make the promise to switch butter for olive oil…..and you’ll have the chance to win a gift from Pompeian. Plus, every week five additional fans who have take the pledge will win a fun prize!
Want to know how confident Pompeian is that you won’t go back? They’re teaming up with movie theaters across the country to swap popcorn butter for olive oil! I can’t wait to taste it!
Have you baked with olive oil?
This is a sponsored post written by me on behalf Pompeian.