Rosemary Lemon Muffins Recipe
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Rosemary Lemon Muffins

By: Felicia Fiocchi  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 77 people have saved this

Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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 or margarine, melted
  • 2 tablespoons sugar

Directions

  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 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by witsega 
very nice receipe! the lemon and rosemary are very good together, also I liked how it wasn't... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2007 by Mary K. 
I liked the taste of these, but the texture was not right. The batter was runny; there seemed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2007 by Andrea 
Very nice, light and savoury. The flavours of the lemon, rosemary, milk and butter work very... MORE

 
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