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Lemon {Rosemary} Muffins

 

Lemon Rosemary Muffins

A lot has happened since I’ve been gone. For one, citrus has been in season, and I’ve been making everything from these lemony muffins, to the soon to be posted quinoa and grapefruit salad! The Holidays have whirled by, I gave my blog a {huge} facelift (has anybody noticed?), and I’m in the process of starting my own little coffee cart business. Phew. It’s been daysss since I’ve posted a recipe, and by days I mean 3 months (eek!), but I’m promising you now, it will never, ever, ever happen again. 

Lemon Rosemary Muffins

Ok so these muffins. As I said before, citrus is in seasonnnnn, and it’s the reasonnnn for these yummy muffins! Almost everyone has a rosemary bush growing wildly and uncontrollably in their backyard, so you’re welcome for giving you a reason to trim that crazy thing.

Do you make a lot of pancakes? Good, because this recipe calls for Bisquick. Oh and by the way, these muffins freeze wonderfully! So don’t be scurred to make a batch or seven. Every time you enjoy a steamy bowl of soup {or chili} you’ll want to pop one of these little babies out of the freezer and into the oven to make your dinner that. much. better.

Lemon Rosemary Muffins

Lemon Rosemary Muffins

By the way, how was everyone’s Holiday? I went home to San Diego to visit the fam. It was gorgeous as usual and I miss living there every day. I haven’t lived in San Diego since I went off to college (circa 2006) and I’m STILL homesick. How is that possible?? Here a few pics from my trip home. These have no filter my friends, San Diego sunsets are just THAT beautiful. Sigh. #takemeback

San Diego Sunset

San Diego Sunset

San Diego Sunset

Now head to the kitchen. And make these muffins.

Lemon {Rosemary} Muffins
Author: 
Recipe type: Baked Good
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Pair these muffins with a sid of chili!
Ingredients
  • - 2 eggs (at room temperature)
  • - 2 cups Eating Right whole wheat Pancake mix (or Bisquick)
  • - ⅓ cup sugar
  • - 2 tsp lemon zest
  • - ¼ cup water
  • - ¼ cup lemon juice
  • - 2 tablespoons olive oil
  • - 2 tbs fresh rosemary (chopped) OR 1 tsp dried
  • - ¼ cup white coarse sugar crystals
Instructions
  1. Heat oven to 400 degrees. Place paper liners in a 12 muffin muffin pan.
  2. Beat eggs slightly in a medium bowl. Stir in remaining ingredients, except for sugar crystals. Divide batter evenly among the muffin cups. Sprinkle with coarse sugar crystals.
  3. Bake 15-20 minutes or until tops are golden.
  4. Slice open with butter, and enjoy!

 

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