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Ingredients
| 2% milk: 1 cup |
| fresh rosemary (minced): 2 Tbl |
| lemon peel: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 2 |
| salted butter: 1/2 cup (or margarine//melted) |
| granulated sugar: 2 Tbl |
Rosemary Lemon Muffins
Credit: AllRecipes
User rating:
"These mouth-watering muffins are nicely spiced with rosemary and a hint of lemon. 'My husband and I especially enjoy them with a home-cooked meal,' writes Felicia Fiocchi from Vineland, New Jersey."
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Prep Time
25 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- In a saucepan, combine the milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.