Rosemary Lemon Muffins

Rosemary Lemon Muffins


6 people made this

About this recipe: These mouth-watering muffins are nicely infused with rosemary and a hint of lemon.

Felicia Fiocchi

Serves: 12 

  • 250ml milk
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons grated lemon zest
  • 250g plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 125g or margarine, melted
  • 2 tablespoons sugar

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat the oven to 190 C / Gas 5.
  2. 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.
  3. In a bowl, combine the flour, baking powder and salt; set aside.
  4. 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.
  5. 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.

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