Lemon, Olive Oil & Thyme Muffins

Tuscan-Inspired Lemon Olive Oil Muffins

These easy muffins are a nice departure from the typical sweeter ones I usually make – on the savorier side of the spectrum, but in this case by savory I mean a bit tangy, thanks to the lemon.  The cornmeal adds a sturdy bite and the olive oil just enough richness.  Be careful about the yogurt selection, as it can swing these into the too-tangy category!  ‘Traditional’ (e.g. not Greek) plain yogurt does the trick.  Kefir et al is little too tangy.

Enjoy these mid-week treats – delicious with honey!

Lemon, Olive Oil & Thyme Muffins

  • Servings: 8
  • Print

Hands-On Time: 15 minutes

Special Equipment: Microplane or Lemon Zester

Ingredients:

  • 1 Cup All Purpose Flour
  • 3/4 Cups Cornmeal
  • 2 & 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • Grated Lemon Rind from One Whole Lemon
  • 4-5 Stalks worth of Fresh Thyme Leaves
  • 1/2 Cup Granulated White Sugar
  • 3/4 Cup Plain Yogurt (Not Greek)
  • 1/4 Cup Olive Oil
  • 1-2 Tbsp Fresh Lemon Juice
  • 1 Large Egg
  • 2 Tbsp Water
  • Cooking Spray (Olive Oil Spray recommended)

Steps:

  • Pre-heat the oven to 357 Degrees F.
  • Coat muffin tin with non-stick spray and set aside.
  • Add flour, cornmeal, baking powder, salt, lemon rind and thyme to a mixing bowl, whisk to throughly incorporate.
  • In a separate bowl, whisk together the sugar, yogurt, olive oil, lemon juice, egg and water.
  • Pour the wet mixture into dry, and mix until just combined.
  • Spoon batter into prepared muffin tin.
  • Bake for 15-20 minutes, done when a toothpick comes out clean.
  • Let cool 10-15 minutes before removing from tin.

 

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