Though I was never much of a breakfast eater until I joined Weight Watchers (and came to understand the morning meal really is important), I’ve always been a fan of the humble muffin. And, you know, baked goods in general, but especially before work . . . when I’m hungry and really need a boost.
Like so many, I’ve been working to integrate healthier versions of favorite foods into our diet. Typical muffins and pastries are too much of a splurge for yours truly, but I love scouring the Internet for tasty, lower-calorie baked goods so I can continue bumbling around in the kitchen and make my husband super glad he married me.
Enter Nosh My Way’s Lemon-scented Olive Oil Muffins, a dense and almost cake-like treat that can operate as both dessert and/or coffee accompaniment. With a fresh citrus punch in the batter and the glaze, these muffins are a delicious way to say “good morning.”
Or “good evening.” Or just, um, “hello.” Whatever works for you.
The glaze is the real highlight — don’t skimp on the good stuff. You could even poke holes in the cooling muffins to allow even more of that delicious sugary mixture to infiltrate, just like I do with the Key lime cupcakes.
Apparently I have a thing for fruit-flavored treats?
Eh, there are worse things.
Lemon Olive Oil Muffins
Recipe from Nosh My Way
Ingredients for muffin:
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla-flavored Greek yogurt
1 1/2 tablespoons grated lemon rind
2 tablespoons extra virgin olive oil
1 1/2 Tablespoons 2% milk
Fresh juice of half a lemon (or about two tablespoons)
1 egg
1 egg white
Ingredients for glaze:
1 cup powdered sugar
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
Grated lemon rind (optional)
Directions:
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, egg and 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.
Yield: 8-10 muffins.
Weight Watchers PointsPlus value without glaze: 3; with glaze: 4
These look and sound delicious Meg, must try them tomorrow! Thank you,
🙂
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loving reading your posts 🙂
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I definitely have a thing for lemony sweet treats! These look like the perfect way to start the day!
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Yummy!
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Heck yes. I’m pinning these bad boys, and I think I’ll whip out my Kitchenaid for a batch this weekend.
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These sound delicious! Great, easy breakfast to grab on your way out the door. Yum!
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If I wasn’t thoroughly convinced by your words, the photographs definitely do the trick. I will be giving these a try.
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Thanks for the recipe. Always glad to try new things. Like to talk with you some more.-Rena
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I am a sucker for anything lemony, and these sound amazing! Thanks for sharing!
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Those demand to be savored with a hot cup of tea. YUM!
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Ooooh these look good!
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Oh wow! These look amazing! Do you know if there’s any variation where you can use other fruits with icing?
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The glaze looks tempting!
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