1/2
teaspoon dried rosemary or basil leaves, crumbled
1/4
cup white coarse sugar crystals, if desired
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Steps
1
Heat oven to 400°F. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
135
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
35 mg
Sodium
300 mg
Potassium
40 mg
Total Carbohydrate
18 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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