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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DIRECTIONS. | 2. Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners. | 3. In a large bowl mix sugar and olive oil, add the eggs and mix. | 4. Add the yogurt, lemon peel and lemon juice and mix well. | 5. In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing. | 6. Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. | 7. Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze. | 8. Lemon Glaze. | 9. Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
olive oil	1	cup		1909.44	0.0	0.0	216.0
greek yogurt	7	ounces	low fat	117.0834	7.1441	20.2217	0.7739
egg	2			143.0	0.72	12.56	9.51
lemon	1 -2		juiced	0.0	0.0	0.0	0.0
lemon	2			2.5617	0.8233	0.0972	0.0265
lemon juice	1 -2	tablespoon		0.0	0.0	0.0	0.0
sugar	1/2 - 1	cup	powdered	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.