Lemon Olive Oil Financiers

• 1 3/4 cups granulated sugar
• 1/2 cup lemon verbena leaves, packed (optional)
• 2 cups all-purpose flour
• 1/2 cup instant polenta
• 1 1/2 teaspoons Diamond kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 large eggs
• 1 1/3 cups extra-virgin olive oil
• 1 1/4 cups low-fat milk
• 1/4 cup lemon juice
• 1 1/2 tablespoons lemon zest
• 1 cup powdered sugar
• 3 tablespoons lemon juice

1. Heat the oven to 375 F. Place silicone mini-financier molds on quarter sheet pan. If using non-silicone molds, prepare molds with baking spray and omit sheet pan.
2. If using lemon verbena, process granulated sugar and verbena in a food processor until leaves are finely chopped.
3. In a medium bowl, whisk together granulated sugar, flour, polenta, salt, baking soda and baking powder.
4. In a large bowl, whisk together eggs, oil, milk, lemon juice, and zest. Add dry ingredients and whisk until combined.
5. Use a small cookie scoop to portion the batter into the mold. Bake until the tops are golden and the financiers are pulling away from the sides, 25-28 minutes. Cool for 5 minutes on a rack before removing the financiers from the molds with a small offset spatula and cooling completely on racks. Repeat as needed to use up the batter with your number of mold(s).
6. Once the financiers are cooled, mix the powdered sugar with enough lemon juice to make a thick, opaque glaze. Using a pastry brush, give each financier a thin coating of the glaze and set back on the racks to dry.

sugar, lemon verbena leaves, flour, instant polenta, salt, baking soda, baking powder, eggs, extravirgin olive oil, lowfat milk, lemon juice, lemon zest, powdered sugar, lemon juice

Taken from food52.com/recipes/81106-lemon-olive-oil-financiers (may not work)