Rosemary Lemon Muffins
Description
This International bread features Milk, All-purpose flour, Baking powder, Salt, Eggs. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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minced fresh rosemary
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grated lemon peel
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 727.6kcal
- % Daily Value *
- Total Fat 25.7g40%
- Saturated Fat 8.2g41%
- Cholesterol 94.5mg32%
- Sodium 1852.6mg78%
- Total Carbohydrate 104.6g35%
- Dietary Fiber 4.4g18%
- Sugars 11.2g
- Protein 17.7g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, baking, bread, butter, eggs, flour, international, lemon, margarine, melted, milk, muffins, powder, rosemary, salt, simmering, sugar, title, vegetarian
