Lemon-Olive Oil Muffins

by Jennifer

This adaptation of a Cooking Light recipe makes 12 muffins.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1/2 cup ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup non-fat plain Greek yogurt or sour cream
  • 1/4 cup olive oil
  • 3 TBS milk
  • juice of 1 lemon
  • 2 eggs
  • 2 egg whites


  • 1 cup powdered sugar
  • grated zest of 1 lemon
  • 3 TBS fresh lemon juice

Preheat oven to 350, and coat a muffin tin with cooking spray.

Whisk together flours through salt in a large bowl.

In a smaller bowl, whisk together yogurt through egg whites.

Add wet ingredients to dry, stirring just until combined.  Divide batter among muffin cups.

Bake 25 minutes or until lightly golden and a toothpick inserted in the middle of a muffin comes out clean.  Let cool completely on a wire rack.

While the muffins cool, whisk together the glaze ingredients until smooth.  Spoon glaze over cooled muffins and let the muffins stand for a few minutes until the glaze has set.


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