These lemony muffins get their sweetness from honey and their moist texture from olive oil.
Course: Breakfast
Servings: 10muffins
Ingredients
For the muffins:
2/3c.honey
1/2c.olive oil
2eggs
1/3c.sour cream
2tsp.vanilla extract
2Tbsp.almond milk
juice of 1/2 a lemon (about 2 Tbsp.)
1c.all-purpose flour
1c.whole wheat flour
1/2tsp.salt
2tsp.baking powder
zest of 1 lemon
For the glaze:
juice of other 1/2 of lemon
1/2c.powdered sugar
Instructions
Preheat oven to 425 degrees. Spray 10 cups of a muffin tin with cooking spray.
In a large bowl, whisk together the honey, olive oil, eggs, sour cream, vanilla, almond milk, and lemon juice until smooth.
Add all-purpose flour, whole wheat flour, salt, baking powder, and lemon zest and mix until just combined.
Spoon into greased muffin cups and bake 3 minutes at 425, then reduce heat to 375 degrees and bake an additional 15-17 minutes.
Cool at least 10 minutes in the pan. Meanwhile, make the glaze by whisking together the remaining lemon juice and powder sugar. Remove muffins from tin and drizzle with the glaze. Store in an airtight container.