ROSEMARY LEMON MUFFINS

Rosemary Lemon Muffins image

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.

Provided by Taste of Home

Time 45m

Yield about 1 dozen.

Number Of Ingredients 9

Ingredients

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

Steps:

In a saucepan, combine the milk, rosemary and lemon zest. 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.

Nutrition Facts : Calories 177 calories, Fat 9g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 197mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.