About this recipe:These mouth-watering muffins are nicely infused with rosemary and a hint of lemon.
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon zest
250g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
125g or margarine, melted
2 tablespoons sugar
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat the oven to 190 C / Gas 5.
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. Fold into the dry ingredients just until moistened - do not overmix. Fill greased or lined muffin cups two-thirds full.
Bake muffins in the preheated oven for 20-22 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tin to a wire rack.