“Olive” muffins. Who else loves muffins? Muffins are divine. Muffins can be a girls best friend if you are into sweets as much as I am. You know I am always looking for a healthier way to get in my sweets. Now I know this doesn’t have chocolate in it, because you all know that I openly admit to being a chocoholic, but every once in a while I like to have a dessert or breakfast treat without chocolate. I know I know. It’s hard to believe, but it’s true.
This time of year, having a muffin to consume is like Autumn in every bite.
I heard of people baking with olive oil before, but I have never tried it.
I found this recipe on Cooking Light. I swapped the sour cream for Chobani, (of course).
Ingredients for muffins
Makes 10 muffins
3 PP without glaze
4 PP with glaze
- 1 cup white whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Chobani Vanilla flavored Greek yogurt
- 1 1/2 tablespoons grated lemon rind
- 2 tablespoons extra virgin olive oil
- 1 1/2 Tablespoons 2% milk
- 2 teaspoons fresh lemon juice
- 1 egg
- 1 egg white
Ingredients for the Glaze:
- 1 cup sifted powdered sugar
- 1/2 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- Grated lemon rind (optional)
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.
In a separate bowl, combine yogurt , lemon rind, olive oil, milk, lemon juice, the egg and the 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 or cupcake liners.
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.
Go ahead take one, I won’t mind.