Lemon Lime Muffins with Citrus Glaze – Recipe Contest Finalist
For the Muffins:
- 2 1/2 C. flour
- 1 C. sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1 C. sour cream
- 2 eggs
- 1/4 C. plus one T. The Olive Tap’s Sorrento Lemon Olive Oil
- 1/4 C. plus one T. The Olive Tap’s Persian Lime Olive Oil
- 1 t. grated lime zest
- 1 t. grated lemon zest
For the Glaze:
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 cup sugar
Preheat oven to 400 degrees. Line 18 muffin cups with paper liners.
In large bowl whisk together flour, sugar, baking powder and baking soda.
In medium bowl whisk together sour cream, eggs, oil and zests.
Make a well in center of dry ingredients and mix in wet ingredients with a spoon. Batter will be thick. Spoon into muffin cups.
Bake for 20 minutes.
Prepare glaze while muffins bake. In small saucepan, heat lemon and lime juice and sugar and bring to a boil. Boil until sugar dissolves.
When muffins are done, remove from oven and immediately brush with warm glaze. Remove from muffin tins to cool. May serve warm or at room temperature.
An Olive Tap Original Recipe by Diane Nemitz,
The Olive Tap Recipe Contest Finalist