Ingredients Jump to Instructions ↓

  1. Muffins:

  2. 1c all-purpose flour

  3. 1/2c granulated sugar

  4. 1 tsp baking powder

  5. 1/4 tsp salt

  6. 1/2c fat-free sour cream

  7. 1/2 Tbs grated lemon rind

  8. 2 Tbs extra virgin olive oil

  9. 1/2 Tbs fat-free milk

  10. 2 tsp fresh lemon juice

  11. 1 large egg

  12. 1 large egg white

  13. Cooking spray

  14. Glaze:

  15. 1c sifted powdered sugar

  16. 1/2 tsp grated lemon rind

  17. 3 Tbs fresh lemon juice

  18. Remaining Ingredient:

  19. Grated lemon rind

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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