Spanish · Dessert
Olive Oil Lemon Muffins
A lightened Spanish-style olive oil muffin built on whole-wheat flour, greek yogurt and whipped egg white instead of butter and whole egg, carrying bright lemon zest and juice through a tender, barely-sweet crumb baked in individual paper cases.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
256Calories
7.5gProtein
8.7gFat
38.3gCarbs
11.4gSugar
2.8gFiber
523mgSodium
2mgChol
1.5gSat Fat
171mgPotassium
39mgCalcium
1.5mgIron
0.1mcgVitamin B12
5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Freshly Squeezed Lemon Juice with Sparkling Water
local
Fino Sherry
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (160°C fan) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes half full with water.
2
In a bowl, whisk together the whole-wheat flour, cake flour, baking powder, baking soda and salt.
3
In a separate bowl, whisk the sunflower oil, greek yogurt, egg white, sugar, lemon zest, lemon juice and vanilla extract until smooth and pale.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix or the crumb will toughen.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about three-quarters full.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back when touched.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted whole wheat flour
- 0.9 oz25g sifted cake flour
- 0.7 oz20g sugar white
- 0.5 oz14g sunflower oil
- 1.4 oz40g greek yogurt
- 7/87/8 egg whites, lightly whisked (30g)
- 0.4 oz10g zested lemon
- 0.4 oz12g freshly squeezed lemon juice
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 0 oz1g salt
- 0.1 oz2g vanilla extract
