Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Jennifer Martinkus
Recipe by Cooking Light January 2006

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Yield:
10 servings (serving size: 1 muffin)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

166 calories; calories from fat 19%; fat 3.5g; saturated fat 0.7g; mono fat 2.4g; poly fat 0.3g; protein 2.9g; carbohydrates 31.2g; fiber 0.4g; cholesterol 22mg; iron 0.7mg; sodium 131mg; calcium 53mg.
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