Lemon-Rosemary Muffins - cooking recipe

Ingredients

2 eggs
2 cups Bisquick
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary leaves, crumbled
1/4 cup white coarse sugar crystals

Preparation

Heat oven to 400\u00b0F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin 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 20 minutes or until tops are golden brown.
Makes 12 muffins.