Best Makeover Rosemary Muffins Recipes

OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Steps:

• Preheat the oven to 425°F
• Brush a 12-cup standard muffin pan with melted butter or oil.
• Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
• Make a well in the center.
• Whisk eggs and milk together.
• Pour the dry ingredients into the well along with the butter.
• Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
• Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
• Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
• Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

LEMON-ROSEMARY MUFFINS

Steps:

• Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
• . Bake 15 to 20 minutes or until tops are golden brown.
• Makes 12 muffins.

GOLDEN RAISIN ROSEMARY MUFFINS

Steps:

• In a small saucepan, simmer milk, raisins, and rosemary for 2 minutes; remove from heat; add in butter and stir until melted; let cool.
• Preheat oven to 350°; grease mini muffin tins or use foil baking liners.
• In a big bowl, mix flour, sugar, baking powder, and salt.
• Whisk egg into the milk mixture; pour liquid mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
• Scoop batter into muffin cups; bake about 20 minutes, or until browned and springy in the center.
• Turn out of pan and serve hot, or cool on a rack.