by theUngourmet
makes about 30 mini muffins
1 cup all purpose flour
1 cup whole wheat flour
2 tbsp ground golden flax
1 1/2 baking powder
1 tsp baking soda
1/2 tsp salt
1 cup baker's sugar
1 egg
1 tsp vanilla
1/2 cup melted butter, cooled to room temperature
2 tbsp honey
1/2 cup light sour cream
juice from 1 Meyer lemon
1 tbsp grated Meyer lemon zest
Preheat oven to 350. Line mini muffin pan with liners.
In a medium bowl, sift together the flours, flax, baking powder, baking soda and salt. Stir in the sugar. In another medium bowl lightly whisk the egg. Add the vanilla, butter, honey, sour cream, lemon juice, grated zest.
Add the dry ingredients to the wet ingredients and stir just until combined. Fill liners 3/4 full and bake for about 14 minutes or until golden brown and toothpick inserted comes out clean. Cool for five minutes on a rack and then dip tops of muffins into citrus glaze. Allow to cool completely on rack.
Citrus Glaze
1 cup confectioners' sugar, sifted
1 tbsp honey
juice from 1 Meyer lemon
1 tsp grated Meyer lemon zest
Combine all ingredients and dip top of each warm muffin into glaze.
