Lemon-Scented Olive Oil Muffins

• Muffins:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fat-free sour cream
• 1 1/2 tablespoons grated lemon rind
• 2 tablespoons extravirgin olive oil
• 1 1/2 tablespoons fat-free milk
• 2 teaspoons fresh lemon juice
• 1 large egg
• 1 large egg white
• Cooking spray
• Glaze:
• 1 cup sifted powdered sugar
• 1/2 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• Remaining ingredient:
• Grated lemon rind (optional)

1. Preheat oven to 350u0b0.
2. 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.
3. 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.
4. Spoon batter evenly into 10 muffin cups coated with cooking spray. Bake at 350u0b0 for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Cool completely on a wire rack.
5. 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.

muffins, flour, granulated sugar, baking powder, salt, sour cream, lemon rind, extravirgin olive oil, milk, lemon juice, egg, egg white, cooking spray, powdered sugar, lemon rind, lemon juice, remaining ingredient, lemon rind

Taken from www.myrecipes.com/recipe/lemon-scented-olive-oil-muffins (may not work)