Rosemary Lemon Muffins Recipes

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LEMON POUND CAKE MUFFINS



Lemon Pound Cake Muffins image

I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They're so good! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts : Calories 311 calories, Fat 10g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 218mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ROSEMARY MINI-MUFFINS



Lemon Rosemary Mini-Muffins image

I've been slightly obsessed with rosemary lately. I put it in everything and just can't seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour. http://www.elanaspantry.com/lemon-rosemary-mini-muffins/

Provided by Elanas Pantry

Categories     Quick Breads

Time 12m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 8

1/4 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
2 eggs
1/4 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping

Steps:

  • In a large bowl, combine coconut flour, salt and baking soda.
  • In a smaller bowl, blend together eggs, agave and oil.
  • Blend wet ingredients into dry, then blend in rosemary and lemon zest.
  • Scoop batter 1 tablespoon at a time into greased mini muffin tins.
  • Bake at 350° for 7-8 minutes.
  • Cool then remove from muffin tins and serve.

Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 2.1, Cholesterol 105.8, Sodium 483.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.3, Protein 3.2

LEMON-ROSEMARY MUFFINS



Lemon-Rosemary Muffins image

What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.

Provided by southern chef in lo

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 9

2 eggs
2 cups Bisquick
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary leaves, crumbled
1/4 cup white coarse sugar crystals

Steps:

  • Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
  • . Bake 15 to 20 minutes or until tops are golden brown.
  • Makes 12 muffins.

Nutrition Facts : Calories 157, Fat 6.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 267.1, Carbohydrate 22.9, Fiber 0.5, Sugar 12.2, Protein 2.7

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