Yesterday I was on the hunt for a fun dinner recipe and somehow or another I ran across an irresistible muffin recipe over at Pinch My Salt. The recipe included olive oil. I've been wanting to try olive oil in a cake or muffin for a while now so I decided to give it a whirl.
I changed the recipe just a little. I chose to use whole wheat pastry flour instead of all-purpose because that's the way I roll. ;)
And instead of the glaze called for in the recipe I chose to go with a lavender infused honey butter. It really brought a nice dimension of flavor and goodness to these muffins.
They are moist and light. They have a lovely lemon flavor with just a hint of honey. The touch of lavender puts it over the top for me!
Try these, you'll love 'em!
Honey Lemon Olive Oil Muffins
recipe adapted from Pinch My Salt
2 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup honey
1/3 cup sugar
1/2 cup extra virgin olive oil
1/2 cup non fat plain Greek yogurt
2 large eggs
2 tbsp grated lemon zest
2 tbsp fresh squeezed lemon juice
Lavender Honey Butter
1/2 stick room temperature butter
1 tsp honey
2 tsp crushed lavender (food grade)
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. Spray inside to prevent sticking.
In a large bowl, whisk the flour, baking powder, baking soda and salt until well combined. In a separate bowl, combine honey, sugar, olive oil, yogurt, eggs, lemon zest and lemon juice. Whisk until smooth.
Add the wet ingredients to the flour mixture and stir just until combined. Divide batter evenly between muffin cups. I find an ice cream scoop works well for this.
Bake 15-18 minutes or until toothpick inserted into center of muffins comes out clean.
While muffins are baking make the lavender honey butter.
While muffins are still warm brush the tops with the lavender honey butter.
Eat one while they're still warm with a nice cup of tea. C'mon, you know you want to!