- 1 3/4 all-purpose flour
- 1/4 sugar
- 2 teaspoons baking powder
- 2 teaspoons fresh marjoram, snipped or 1/2 teaspoon dried marjoram, crushed
- 1 teaspoon fresh rosemary, snipped or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1 egg, beaten
- 3/4 milk
- 1/4 cooking oil
Grease 12 2 1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
In medium mixing bowl, stir together flour, sugar, baking powder, marjoram, rosemary and salt. Make well in center of dry mixture.
In another medium mixing bowl combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in 400° oven 20 to 25 minutes or until golden. cool in muffin cups on wire rack, 5 minutes. Remove muffins from muffin cups. Serve warm. Makes 12.
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