Healthy Olive Oil Muffins With Coconut Drizzle

These are perfect snack sized gems.  And they're healthier since they use good olive oil.

 

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg 
1 cup milk
¼ cup Persian Lime, Lemon, Blood Orange 
or Unflavored Olive Oil
2-3 tablespoons Coconut Balsamic Vinegar (optional)
1 cup icing sugar 
¼ teaspoon ground ginger

Preheat oven to 375 degrees.  Spray muffin pans with cooking spray.  Mix the dry ingredients in a large bowl.  Make a well in the center.  In a small bowl, beat the egg with a fork.  Add the milk and olive oil.

 

Pour the wet ingredients all at once into the well in the flour mixture.  Mix quickly with a fork until moistened; do not overbeat.   The batter will be lumpy.  Pour the batter into muffin pans, filling ¾ full.  Bake for 20-25 minutes until golden around the edges (about 15 minutes for mini-muffins).

When muffins have cooled, combine vinegar*, icing sugar and ginger in a small bowl and whisk until smooth (make it very thick, so add more sugar if you need it).  Spoon the glaze into a small zipper plastic bag and cut a very tiny hole in one tip. Squeeze the glaze onto the muffins in small ribbons. Let dry.

*You can use other white vinegars or even water.