Lemon-Scented Olive Oil Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 19%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 31.2g
  • Fiber: 0.4g
  • Cholesterol: 22mg
  • Iron: 0.7mg
  • Sodium: 131mg
  • Calcium: 53mg

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

  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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