Rosemary Lemon Muffins

Name: Rosemary Lemon Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 114 grams butter, melted; 2 eggs; 250 grams all-purpose flour; 2 Tbsps minced fresh rosemary; 2 teaspoons grated lemon peel; 244 milliliters milk; 0 teaspoons salt; 2 Tbsps sugar

Rosemary Lemon Muffins is a lacto ovo vegetarian recipe with 12 servings. This breakfast has 175 calories, 4g of protein, and 9g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires lemon peel, butter, milk, and flour. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a saucepan, combine the milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes.

Ingredients you will need

Lemon Peel

Rosemary

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Baking Powder