Lemon-Scented Olive Oil Muffins

Muffins:

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fat-free sour cream 
• 1 1/2 tablespoons grated lemon rind
• 2 tablespoons extravirgin olive oil
• 1 1/2 tablespoons fat-free milk
• 2 teaspoons fresh lemon juice
• 1 large egg 
• 1 large egg white 
• Cooking spray 

Glaze:

• 1 cup sifted powdered sugar
• 1/2 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice

Remaining ingredient:

• Grated lemon rind (optional)

Preheat oven to 350°.

To prepare muffins, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of mixture.

Combine sour cream and next 6 ingredients (through egg white) in a small bowl; stir with a whisk until well combined. Add to flour mixture, stirring just until moist.

Spoon batter evenly into 10 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Cool completely on a wire rack.

To prepare glaze, combine powdered sugar, 1/2 teaspoon rind, and 3 tablespoons juice in a small bowl; stir with a whisk until smooth. Spread about 1 teaspoon glaze over each muffin; let stand 5 minutes or until set. Garnish with lemon rind, if desired.

Yield: 10; 166 calories.

VERDICT: Powdered sugar is now my official kitchen nemesis.  I am completely unable to make a glaze that sets, and from now on, I shall not try.  Toss.