Description
‘Tis the perfect season for my MINI LEMON MUFFINS WITH OLIVE OIL. It’s citrus season (yippee!), it’s almost the beginning of spring (where everything is light and fresh), and these little bites are just the perfect way to celebrate it all. Of course, I make mine gluten-free, but you can feel free to make yours any way you like. I love adding olive oil in this recipe instead of vegetable oil for the richness of the flavor that complements the lemon. These are light (no dairy!) and super airy without being overly sweet. We like to top ours with lemon curd, but of course, top yours with jam, powdered sugar or enjoy alone.
Ingredients
Scale
- 1 cup of pancake mix (we use Gluten-Free Bisquick)
- 1 egg
- ¼ cup sugar
- the zest of one lemon plus the juice (about ¼ cup, might take two lemons)
- ¼ cup Extra Virgin Olive Oil (EVOO)
- about 1½ tablespoons poppy seeds
- lemon curd to garnish, optional
Instructions
- Preheat your oven to 350 degrees.
- Lightly grease a 24-count mini muffin tin. Set aside.
- In a mixing bowl, beat together your pancake mix, egg, sugar, zest, juice and EVOO with an electric mixer. Once combined, stir in your poppy seeds.
- Spoon your muffin mixture into your prepared muffin tins and pop in the oven to bake about 11 minutes.
- Remove, cool and garnish with a dollop of lemon curd, optional.