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    You are in: Home / Recipes / Lemon-Rosemary Muffins Recipe
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    Lemon-Rosemary Muffins

    Average Rating:

    3 Total Reviews

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    • on June 25, 2008

      Yummm! These were exactly what I was looking for! Easy, quick and have a really nice flavor. Served these last night with a salmon dish and it complimented it really well. The only problem is, these aren't near as moist the next day (eating one this morning :-)) So, unless you nuke them and add butter, they are only good for the day they are baked. I will definitely make them again...I will just halve the recipe for our small family. these!

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    • on May 09, 2008

      These were amazing. I am very rarely impressed by my own baking and these blew me away. I forgave myself for using Bisquick because no one even suspected! they taste down home and home made and AMAZING. I made them ahead of time for dinner, then left them in the pan to cool and stuck them in a 200 degree oven for 10 minutes before dinner to warm them up. I skipped the sugar crystals, in my opinion they aren't needed. The tops get lovely and baked and the insides are soft and crumbly..DIVINE!

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    • on January 08, 2006

      Great taste. I used fresh rosemary and skipped the sugar crystals (couldn't find them). The recipe yielded 8-9 muffins the two times I tried it. Thanks.

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    Nutritional Facts for Lemon-Rosemary Muffins

    Serving Size: 1 (51 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 157.0
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.3 g
    Cholesterol 35.6 mg
    Sodium 267.0 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 0.4 g
    Sugars 12.2 g
    Protein 2.6 g

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