Healthy Olive Oil Muffins With Coconut Drizzle
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
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.