Lemon-Scented Olive Oil Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The unique flavor of these little breads is a slight departure from a traditional sweet muffin, and they make a delightful addition to any brunch menu. If you love the taste of olive oil, choose a robust, full-flavored one for a more intense taste. Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces) |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup fat-free sour cream |
1 1/2 tablespoons grated lemon rind |
2 tablespoons extravirgin olive oil |
1 1/2 tablespoons fat-free milk |
2 teaspoons fresh lemon juice |
1 large egg |
1 large egg white |
cooking spray |
1 cup sifted powdered sugar |
1/2 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
grated lemon rind (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare muffins, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of mixture.
3. Combine sour cream and next 6 ingredients (through egg white) in a small bowl; stir with a whisk until well combined. Add to flour mixture, stirring just until moist.
4. Spoon batter evenly into 10 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Cool completely on a wire rack.
5. To prepare glaze, combine powdered sugar, 1/2 teaspoon rind, and 3 tablespoons juice in a small bowl; stir with a whisk until smooth. Spread about 1 teaspoon glaze over each muffin; let stand 5 minutes or until set. Garnish with lemon rind, if desired.
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