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Lemon-Herb Muffins

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By Betty Crocker Kitchens
Updated Aug 6, 2008
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What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.

Lemon-Herb Muffins

  • Prep Time 15 min
  • Total 33 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 15 to 20 minutes or until tops are golden brown.

Nutrition

135 Calories
6 g Total Fat
2 g Protein
18 g Total Carbohydrate

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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