When this lovely lady invited J and I to a brunch at their place yesterday, I knew exactly what I'd make: Lemon Scented Olive Oil muffins. I came across the recipe when I was doing research for new muffin recipes (read about all of them and why I like to bake muffins so much here) and have been dying to try it.
I woke up early and ventured out to the grocery store around 8, which was perfect because hardly anyone was there which never happens on a Sunday! I ended up making two batches of this recipe because I wanted to be sure that I had enough for the brunch and was disappointed in the small amount of muffins the recipe makes the first time around (10 muffins).
You'll also notice from the photos that I made mini muffins this time. J had brought to my attention that we had a mini muffin pan that we received as a wedding gift and have never used. I thought that these lemon muffins would be the perfect mini muffins and they definitely were!
Lemon-scented Olive Oil Muffins, taken from Cooking Light
1 cup all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup organic low fat sour cream
1 1/2 tablespoons grated lemon rind (zest of approximately two small lemons or 1 large lemon)
2 tablespoons olive oil
1 1/2 tablespoons fat free milk
1 large organic egg
1 organic egg white
1 cup powdered sugar
1/2 teaspoon grated lemon rind, plus extra for garnish
3 tablespoons lemon juice (juice of approximately two small lemons or 1 large)
2 mixing bowls
Muffin tins--regular or mini sized
Preheat oven to 350 degrees. Level off one cup of flour with a knife and combine in a large bowl with sugar, salt and baking powder. Stir completely with a whisk and once combined, create a well in the bottom of the dry mixture.
Combine sour cream, lemon zest, olive oil, milk, egg and egg white together in another smaller bowl, whisking until combined. Pour wet ingredients into the well of the dry ingredients and mix until just moist.
Spray muffin tins liberally with cooking spray and spoon in mixture. If using regular size muffin tins, I recommend measuring 2 tablespoons out for each muffin. If using mini size muffin tins, a 2 teaspoon measuring spoon works great!
Bake for 25 minutes (12-13 minutes for minis) or until the muffins spring back when touched lightly in the center. Remove from tins immediately and place on a wire rack to cool.
Meanwhile, combine powdered sugar, 1/2 teaspoon lemon zest and lemon juice, whisking to combine. Once muffins are cool, drizzle a small amount of glaze over each muffin. Top with a light sprinkle of lemon zest and let set, approximately five minutes.
Serve warm or at room temperature.
Serves: 10 (18-20 if minis)
Serving size: 1 muffin (2 if minis)
I wasn't sure how the olive oil would fare in this recipe but it is such a small amount that I hardly noticed it was there! The muffins are a bit denser because of it but the lightness and freshness of the lemon keeps it from feeling heavy.
Have you ever baked with olive oil? Do you like lemon desserts? I didn't used to, but after making these muffins I am definitely a fan!
Happy Monday everyone!