On Line Cookbook
Lemon Rosemary Tea Cakes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A muffin type cake

Source:
Bisquick Breakfast & Bunches magazine

Serves/Makes:serves 12

Ingredients
  • 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)
Preparation
  • 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.
Comments

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.