Recipes > Desserts & Baking
Rosemary Lemon Muffins

Rosemary Lemon Muffins


1 cup milk
1 Tbsp. The Spice Hunter Fresh at Hand Rosemary
2 tsp. lemon zest
2 cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
2 eggs
½ cups melted butter
2 Tbsp. sugar


Combine milk, Fresh at Hand Rosemary, and lemon zest in a small saucepan. Bring to a simmer, cook and stir over low heat for 2 minutes. Remove from heat, cool slightly. In a bowl combine flour, baking powder, and salt. In a second bowl, whisk the eggs until they begin to foam. Stir in butter, sugar, and milk mixture. Stir the wet ingredients into the dry ingredients and mix to combine. Fill muffin tins about two-thirds full. Bake at 375°F for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

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