Lemon-Scented Olive Oil Muffins

Lemon-Scented Olive Oil Muffins Recipe
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.

Yield:

10 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 19 %
Fat 3.5 g
Satfat 0.7 g
Monofat 2.4 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 31.2 g
Fiber 0.4 g
Cholesterol 22 mg
Iron 0.7 mg
Sodium 131 mg
Calcium 53 mg

Ingredients

Muffins:
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
Glaze:
1 cup sifted powdered sugar
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
Remaining ingredient:
Grated lemon rind (optional)

Preparation

Preheat oven to 350°.

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.

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.

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.

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.

Jennifer Martinkus,

Cooking Light

January 2006
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