Lemon-Scented Olive Oil Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 large eggs 
• 1 large egg white 
• 2 tablespoons olive oil extravirgin
• 1.5 tablespoons milk fat-free
• 4.5 ounces flour all-purpose
• 0.5 cup granulated sugar 
• 2 teaspoons juice of lemon fresh
• 3 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1.5 tablespoons lemon rind grated
• 1 cup powdered sugar sifted
• 0.3 teaspoon salt 
• 0.5 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare muffins, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine sour cream and next 6 ingredients (through egg white) in a small bowl; stir with a whisk until well combined.
5. Add to flour mixture, stirring just until moist.
6. Spoon batter evenly into 10 muffin cups coated with cooking spray.
7. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in center.
8. Remove from pans immediately. Cool completely on a wire rack.
9. To prepare glaze, combine powdered sugar, 1/2 teaspoon rind, and 3 tablespoons juice in a small bowl; stir with a whisk until smooth.
10. Spread about 1 teaspoon glaze over each muffin; let stand 5 minutes or until set.
11. Garnish with lemon rind, if desired.