College football is underway, and here in Kentucky we are gearing up for some tail-gating. Many of our games here in the SEC conference begin at noon or shortly thereafter. On those days, our tailgating friends start early with brunch. Today’s recipe is perfect if you are having a brunch this week-end either for a game or for entertaining. It is sweet, savory, and easy.
I had an overabundance of rosemary in my herb garden and some leftover lemons from a lemon meringue pie, so I actually made up this recipe. Muffins are a specialty of mine, so I took a basic recipe and enhanced it. The rosemary is very subtle, so you can easily add more than the recipe calls for.
LEMON ROSEMARY MUFFINS
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
2 tablespoons grated lemon peel
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
Juice from 1 lemon
Combine first six ingredients and whisk together. Then mix together the milk, oil, egg, and lemon juice. Add at once to the flour mixture. Stir just till mixed. Divide into even portions in a 12 hole muffin pan. Bake for 15 – 18 minutes in an oven preheated to 350 degrees.
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