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Lemon Rosemary Ritz Muffins




Source of Recipe


quickneasy


List of Ingredients




2 1/2 cups cheese crackers, finely crushed
1/2 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried rosemary leaves
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 egg, slightly beaten


Recipe



Mix crumbs, flour, sugar, baking powder, rosemary, lemon peel and baking soda in large bowl. Stir in buttermilk and egg just until moistened. Quickly spoon batter into 9 greased 2 1/2-inch muffin-pan cups. Bake at 400°F for 18 to 22 minutes or until toothpick inserted comes out clean. Let stand 5 minutes; remove from pan; serve warm.

To reheat: Wrap muffins in foil; heat at 350°F for 5 to 10 minutes or until warm.

Makes 9 servings