Lemon Olive Oil Muffins
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast, Muffin
Servings: 1 o
Author: Jess Smith via Inquiring Chef
- 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
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
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