Rosemary Lemon Muffins Recipes

LEMON-ROSEMARY MUFFINS

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.

PEELS-INSPIRED BUCKWHEAT AND OAT BRAN ROSEMARY LEMON MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Chop/shred dates, pecans, carrots, and zucchini. Set aside.
• Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
• Mix together dry ingredients.
• Mix together wet ingredients in a separate bowl.
• Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
• Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
• Brown the butter, and gently stir into mixture.
• Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.

LEMON ROSEMARY MINI-MUFFINS

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.