Lemon Olive Oil Donut Muffins with Buttermilk Claze

2 cups all-purpose flour

3/4 cup sugar

2 tesp. baking powder

1/2 tsp. salt

2 eggs, lightly beaten

3/4 olive oil

1/2 cup milk or buttermilk

1/4 cup sour cream or 2% Greek yogurt

1 tsp. lemon zest

1/. Preheat oven 350F, grease x2 donut pans (or muffin tins).

2. In a large bowl whisk together flour, sugar, baking powder, and salt. Make a well in the center, and set aside for a minute.

3. In a medium bowl combine eggs, olive oil, milk, and greek yogurt, until thickl and incorporated.

4. Pour wet ingredients into the flour mixture, fold together, add lemon zest do not over mix, the batter will be fluffy and lumpy at the same time.

5. Spoon or pipe batter into the donut tins. Bake for 18-22 mins. Let cool on a wire rack.

6. You can take tit further with a glaze: In a medium bowl mix together 2 cups powdered sugar +1/4 cup buttermilk until a smooth shiny glaze results.

7. Once cooled , dip the tops onto the surface of the glaze, catch the excess on the side of the bowl. And let firm dace up on a baking rack lined with parchment paper , for the inevitable drips.

8. Garnish ? (lemon zest, poppy seeds, edible flowers, speinkles, teethmarks)