| 2 | eggs |
| 2 | cups Original Bisquick® mix |
| 1/3 | cup sugar |
| 1 | teaspoon grated lemon peel |
| 1/4 | cup fresh lemon juice |
| 1/4 | cup water |
| 2 | tablespoons vegetable oil |
| 1/2 | teaspoon dried rosemary or basil leaves, crumbled |
| 1/4 | cup white coarse sugar crystals, if desired |
| 1. | Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. |
| 2. | 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. |
| 3. | Bake 15 to 20 minutes or until tops are golden brown. |
|
| Rosemary’s Latin name means “dew of the sea.” A member of the mint family, this fragrant, Mediterranean herb was once “prescribed” to help improve memory. |
|
| For nicely shaped muffins that have no rim around the edge, grease only the bottoms of the muffin cups, using either shortening or cooking spray. |
|
| Microwaving is perfect for reheating leftover muffins. Reheat on Medium (50%) just until warm. One muffin: 15 to 30 seconds; two muffins: 25 to 40 seconds; three muffins: 35 to 60 seconds; and four muffins: 45 seconds to 1 minute 15 seconds. |
Nutrition Information:
135 ( 55 ); 6 g ( 1 g); 35 mg; 300 mg; 18 g ( 0g); 2 g 0%; 0%; 4 %; 4 % 1 ; 1/2 ; 1