Rosemary Lemon Muffins Recipe

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Rosemary Lemon Muffins Recipe

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These mouthwatering muffins are nicely spiced with rosemary and a hint of lemon. "My husband and I especially enjoy them with a home-cooked meal."151;Felicia Fiocchi, Vineland, New Jersey.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 cup milk
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar

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° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.
Originally published as Rosemary Lemon Muffins in Quick Cooking July/August 2000, p47

Nutritional Facts

1 each: 177 calories, 9g fat (5g saturated fat), 59mg cholesterol, 197mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 cup milk
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  1. 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° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.
Originally published as Rosemary Lemon Muffins in Quick Cooking July/August 2000, p47

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