4 eggs
11/2 cups sugar
1/2 cup olive oil
zest of 3 oranges
11/2 cups sour cream
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pound cake flour (about 37/8 cups unsifted cake flour; you may substitute 31/2 cups all-purpose flour, but the texture of the muffins will not be as soft and crumbly)

Preheat oven to 400 degrees. Using an electric mixer combine eggs, sugar, olive oil, orange zest, and sour cream. Sift remaining ingredients together and stir into wet ingredients by hand (10 to 20 seconds). Do not overmix. Bake in a greased muffin tin until golden brown, 20 to 25 minutes. Makes 12 average-sized muffins. (If making large muffins, cook about 10 minutes longer.)

Orange Glaze

1/2 cup powdered sugar
2 tablespoons orange juice
zest of 1/2 orange (about 1 teaspoon)

Mix ingredients and drizzle glaze over warm muffins. Serve immediately.