Zutaten für Lemon Rosemary Muffins
- 2 large eggs
- Bisquick
- ½ cup granulated sugar + 1 tablespoon coarse sugar crystals
- Lemon Peel
- Lemon Juice
- Water
- Vegetable Oil
- Dried Rosemary Leaves
- Sugar Crystals
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Zubereitung von Lemon Rosemary Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, lightly beat 2 large eggs.
- In a separate large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and the zest of 1 large lemon.
- Add ⅓ cup buttermilk, ¼ cup melted unsalted butter, and 1 tablespoon chopped fresh rosemary to the dry ingredients. Gently stir until just combined; do not overmix.
- Gently fold in the beaten eggs until the batter is just moistened.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle the tops of the muffins with 1 tablespoon of coarse sugar crystals.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delightful Lemon Rosemary Muffins!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
48g
Fat
6g
Carbs
7g
