Lemon Thyme Mini Olive Oil Cakes

 

When I saw this recipe on The Pioneer Woman, I just knew I had to try it. It has lemons, thyme, and muffin in it, three of my favorite things. The glaze isn't too bad either.

  

They're really easy to make, and the results are moist, sweet and tart cakes. Normally this sounds like too much, but the fresh thyme adds that little touch of freshness to cut through all of those strong flavors. I couldn't resist them, I had to have eaten almost a dozen. They're that good.

  

Look at how wonderfully that glaze hardened, all drippy. I want to make them again... now.

You can find the recipe on the Pioneer Woman's website (http://thepioneerwoman.com/cooking/2010/02/olive-oil-cakes-with-lemon-and-thyme/). The only thing that I did to change the recipe to make it toaster oven friendly was to halve it and put the batter in a mini-muffin tin. Pop it in the toaster oven and it actually ends up working perfectly.

You also should halve the cooking time, and I recommend doing the mixing by hand instead of in a blender. That's probably because I'm blender-phobic. 

 

I have a confession to make though, I said that I halved the recipe, but I actually didn't. I made two batches instead. Totally worth it. Also, don't actually stack them like this, they all stuck together. It was a tasty mess.