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    The Ipad Odyssey and Lemon Olive Oil Muffins

    Published: Mar 20, 2011 · Modified: Aug 27, 2019 · by Jess Smith · Jump to Recipe · 6 Comments · This post may contain affiliate links.

    It turned out that we needed something comforting and sweet this weekend, thanks to the Ipad odyssey we have been witnessing online.

    After years of not-at-all-subtle hints, my husband is finally getting an Ipad.  He has been counting the minutes waiting patiently, and I believe may have been the very first person in the virtual queue when the new one went on sale online last Friday at 4pm our time.  It was estimated to be shipped to us in 3-5 days, which, considering that we figured it would be traveling from the US, meant there was hope we might get it by the first week in April.  All was well, until we started tracking its progress online.

    Ipad shipping trail:

    Shenzhen, China (March 15)
    (okay)

    to…
    Lantau, Hong Kong (March 16)
    (uh oh)

    to…
    Anchorage, Alaska (March 17)
    (it’s officially passed us by)

    to…
    Iowa
    (really?)

    Although I understand the logic here and appreciate the honesty from Apple about these things originating in China, logic tells me that the Ipad could have been in Bangkok around the time it arrived in Hong Kong.  The Ipad will, literally, have circled the world by the time it arrives on our doorstep.

    Good thing we try to eat local.  Our electronics turn out to have quite a carbon footprint.

    This lemon-scented olive oil muffin recipe has been sitting in my recipe binder for years, and now I cannot believe that it took me this long to make them.  They came together in 15 minutes and, without a smidge of butter, they were light and fluffy with a lovely citrusy kick.  Make these this week – you’ll be glad you did.

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    Lemon Olive Oil Muffins

    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast, Muffin
    Servings: 1 o
    Author: Jess Smith via Inquiring Chef

    Ingredients

    • 1 cup (125 g) all-purpose flour
    • 1 tsp. baking powder
    • 1/4 tsp. salt
    • 1/2 cup (100 g) granulated sugar
    • 1 large egg
    • 1 large egg white
    • 1/2 cup (115 ml) low-fat plain yogurt
    • 2 Tbsp. extravirgin olive oil
    • 1 and 1/2 Tbsp. fat-free milk
    • 1 and 1/2 Tbsp. fresh grated lemon zest
    • 2 tsp. fresh lemon juice
    • glaze (optional)
    • 1/2 cup (60 g) powdered sugar
    • 2 tsp. fresh lemon juice
    • 1 tsp. fresh grated lemon zest

    Instructions

    • Preheat oven to 350 degrees. Lightly grease a muffin tin.
    • Sift flour baking powder and salt together. (Don't skip the sifting - it will make for extra soft, fluffy muffins.) Gently stir sugar into flour mixture. In a separate bowl, combine remaining ingredients (through lemon juice) and whisk to combine. Gently, fold wet ingredients into dry ingredients just until combined (don't over-mix).
    • Spoon batter evenly into 10 spaces in the muffin tin. Bake just until tops begin to turn golden, 20-25 minutes. Allow to cool on a wire rack.
    • If desired, whisk together powdered sugar, lemon juice and zest to create a glaze. Drizzle over muffins before serving

    Notes

    Although these are identified as "muffins", adding the glaze described below transforms them into a sweet treat suitable for any time of day.
    adapted, ever so slightly, from Cooking Light, January 2006

     

     

    Filed Under: Breakfast and Brunch, Recipes

    About Jess

    Hi, I'm Jess, an amateur cook turned professional recipe developer, food stylist, and photographer specializing in quick and easy meals that make weeknights a bit more fun. I love sharing my kitchen and my journey as a chef with other home cooks on this blog. Learn more about me here.

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    Reader Interactions

    Comments

    1. Rufus' Food and Spirit Guide

      March 20, 2011 at 10:44 am

      Those look great with or without the glaze. Love the lemon zest shot. I wonder how I ever lived without my microplane.

      Reply
    2. [email protected]

      March 20, 2011 at 3:56 pm

      I normally use olive oil to bake savoury muffins. I think I will try this recipe with sweet ones:) thanks

      Reply
    3. Inquiring Chefs Dad

      March 20, 2011 at 6:36 pm

      Now you know why Apple products are so expensive. It’s not the attention to detail, quality craftsmanship or reliability. It’s that they can’t figure out the cost of shipping from China.

      But he’s going to love it. Tell him to call me for App Recommendations.

      Reply
    4. Anna

      December 22, 2014 at 8:40 pm

      I live in Alaska. For the first Christmas my husband and I were married, I ordered personalized Christmas stockings from LL Bean. Thanks to the magic of online tracking, I watched the package first go to Hawaii, then Puerto Rico before finally getting to Alaska! I checked the box and the address was written correctly, so I wonder what in the world happened?!

      Glad your husband finally got his iPad (I love mine, too!) and these muffins look really good and very unique 🙂

      Reply
      • Jess

        January 06, 2015 at 11:41 am

        Lol, Anna – glad I’m not the only one. I’d love to know what happens behind the scenes in those around-the-world shipping adventures!

        Reply

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    Hi there! We're Jess and Frank. We live in Kansas City with our three daughters. Our recipes are made with busy families in mind. We lived in Thailand which inspired us to cook flavorful, fun meals at home and we know you can too. We believe in your inner cook! More...

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