Difference between revisions of "Quick Rosemary Muffins"
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* 1½ tablespoons of finely chopped (fresh) [[rosemary]] | * 1½ tablespoons of finely chopped (fresh) [[rosemary]] | ||
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# Preheat oven to 350°F degrees | # Preheat oven to 350°F degrees | ||
# Grease a 6 cup muffin tin. | # Grease a 6 cup muffin tin. | ||
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[[Category:Muffin Recipes]] | [[Category:Muffin Recipes]] | ||
| − | [[Category:Canadian | + | [[Category:Canadian cuisine]] |
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[[Category:Self-rising flour Recipes]] | [[Category:Self-rising flour Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
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[[Category:Rosemary Recipes]] | [[Category:Rosemary Recipes]] | ||
[[Category:Mayonnaise Recipes]] | [[Category:Mayonnaise Recipes]] | ||
Latest revision as of 15:08, 10 July 2012
Description
This recipe comes from Montréal, Québec
- Contributed by World Recipes Y-Group
Ingredients
- 1 cup self rising flour
- ¼ cup mayonnaise
- ½ cup milk
- 1½ tablespoons of finely chopped (fresh) rosemary
Procedures
- Preheat oven to 350°F degrees
- Grease a 6 cup muffin tin.
- Mix above ingredients together and drop into muffin tin.
- Bake for 20 minutes at 350°F or until golden brown serve warm and enjoy!.
