1 dozen (serving size: 1 muffin)

If you love rosemary, use 1 teaspoon; if you're a little hesitant, use 1/2 teaspoon.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 3 ingredients in a 2-cup glass measure. Microwave at high 2 minutes; let stand 2 minutes. Add butter, stirring until melted. Cool to room temperature.

Step 3

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.

Step 4

Bake at 350° for 20 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.

Step 5

Note: Store the remaining muffins in a heavy-duty zip-top plastic bag in the freezer for up to 2 months. Thaw at room temperature.

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