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Rosemary & Lemon Muffins

Rosemary & Lemon Muffins

Name: Rosemary & Lemon Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: World
Ingredients: Unsalted butter; All-purpose flour 75 g; Baking powder ½ tsp; Powdered sugar 150 g; Almond flour 125 g; Egg whites 3; Olive oil 125 g; Honey 1 tbsp; Lemon 2; Flaked almonds 20 g; Lemon 2; Rosemary 2 sprigs; Caster sugar 100 g

with lemon-rosemary glaze

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30m
Serves 12
Easy
375 ºF
(1)

Ingredients

	For greasing:
	Unsalted butter
	For muffins:
	75 g All-purpose flour plus extra for dusting
	½ tsp Baking powder
	150 g Powdered sugar
	125 g Almond flour
	3 Egg whites large, free-range
	125 g Olive oil
	1 tbsp Honey runny
	2 Lemon zested
	20 g Flaked almonds
	For syrup:
	2 Lemon juice and zest
	2 sprigs Rosemary fresh
	100 g Caster sugar

Nutritional information

287

calories

17.6g

fat

29.2g

carbohydrates

4.4g

protein

0mg

cholesterol

9mg

sodium

Ingredients

For greasing:
Unsalted butter
For muffins:
75 g All-purpose flour
plus extra for dusting
½ tsp Baking powder
150 g Powdered sugar
125 g Almond flour
3 Egg whites
large, free-range
125 g Olive oil
1 tbsp Honey
runny
2 Lemon
zested
20 g Flaked almonds
For syrup:
2 Lemon
juice and zest
2 sprigs Rosemary
fresh
100 g Caster sugar

Rosemary & Lemon Muffins

Satisfy your sweet tooth with these Rosemary & Lemon Muffins! They are airy, fluffy, and delicious. Packed with lemon and rosemary flavor and kept moist with olive oil. Top these muffins off with a tangy lemon rosemary glaze and sprinkle with almond flakes for a truly special treat.

These muffins are easy to throw together. Start with the batter. For the dry ingredients, I like to use a mix of all-purpose and almond flour for a more wholesome muffin with a perfect crumb. For the wet ingredients, whisk the egg whites until the soft peaks form. Then the rest is pretty basic: Combine the dry ingredients with the egg whites and stir in the olive oil and honey. Finally, fold in the lemon zest and divide the batter between muffin cups. Bake the muffins and let cool while making the lemon-rosemary syrup. Glaze the muffins and garnish with a few rosemary sprigs. Enjoy these muffins warm with a cup of tea for a fabulous treat!

To make the Rosemary & Lemon Muffins, you will need the following ingredients:

Steps to make Rosemary & Lemon Muffins

1	Preheat oven and prepare muffin pan	5
Preheat the oven to 375 ºF. Melt some butter and lightly grease a 12-cup mini brioche or muffin pan, dust with flour, then tap out the excess. Set aside.
2	Combine dry ingredients	2
Sift 75 grams all-purpose flour, ½ teaspoon baking powder, and 150 grams powdered sugar into a bowl. Stir in 125 grams almond flour.
3	Whisk egg whites	2
In a separate bowl, whisk 3 large egg whites with a pinch of sea salt until soft peaks form.
4	Add dry ingredients	1
Stir in the dry ingredients.
5	Add oil and honey	2
Whisk in 125 grams olive oil and 1 tablespoon honey.
6	Add lemon zest	1
Fold in the grated lemon zest.
7	Divide batter between muffin cups	2
Spoon the batter evenly into the prepared muffin pan and scatter over the flaked almonds.
8	Bake	15
Bake the muffins for 15 minutes or until golden.
9	Cool	2
Allow the muffins to cool in the pan for 2 minutes before transferring them to a wire rack to cool slightly.
10	Peel and juice lemons	3
Peel the zest off 2 lemons and slice it into fine strips. Then juice both lemons into a bowl and set aside.
11	Blanch lemon strips	1
In a saucepan, blanch the lemon strips in boiling water for 1 minute, then drain and rinse under cold water.
12	Make lemon-rosemary syrup	5
In a saucepan, combine the blanched lemon strips with the lemon juice, sprigs of fresh rosemary, 100 grams caster sugar, and 5 tablespoons of water. Gently bring to a boil and simmer until the mixture has reduced by half. Remove the rosemary and set aside.
13	Glaze muffins	5
Spoon the lemon-rosemary syrup, including the zest, over the warm cakes. Garnish each muffin with a few rosemary leaves and leave to cool slightly.
14	Serve
Serve warm and enjoy!

Fill your house with the gorgeous aroma of these Rosemary & Lemon Muffins and enjoy them warm from the oven. Give this recipe a try, and be sure to leave a comment below.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.