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Lemon Rosemary Tea Cakes
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A muffin type cake

Bisquick Breakfast & Bunches magazine

Serves/Makes:serves 12

  • 2 eggs
  • 2 cups (475 ml) Bisquick Original
  • baking mix
  • 1/3 cup (80 ml) sugar
  • 1 tsp (5 ml) grated lemon peel
  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) water
  • 2 tbsp (30 ml) vegetable oil
  • 1/2 tsp (2 ml) dries rosemary
  • leaves,crumbled
  • 1/4 cup (60 ml) white coarse sugar crystals
  • (decorating sugar)
  • Heat oven to 400 .
  • Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • 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.
  • Bake 15 to 18 minutes or until golden brown.
  • Immediately remove from pan.

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