Lemon Rosemary Muffins

• 1 cup sugar
• 4 eggs
• 1/3 cup creme fraiche
• 1/2 cup olive oil
• 1/2 teaspoon lemon extract (optional)
• 1 tablespoon lemon juice (optional)
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons Meyer lemon zest (or regular lemon zest)
• 1 1/2 tablespoons minced fresh rosemary

1. Preheat the oven to 350u0b0 F. Grease a 12-cup muffin pan or line it with muffin papers.
2. In a large bowl or stand mixer, beat the sugar with the eggs until light and fluffy, about 5 minutes.
3. Add the creme fraiche and mix well.
4. Add the olive oil and lemon extract and lemon juice (if using) and mix well.
5. Add the flour, baking powder, and salt. Mix to combine, but don't overmix.
6. Fold the lemon zest and rosemary into the batter.
7. Divide the batter evenly between the muffin tins. Fill each well about 2/3 of the way full. If you have extra batter, just fill up as much of another pan as you can.
8. Bake for 15 to 20 minutes. The muffins should be JUST barely beginning to brown. As soon as they start to get even slightly golden, take them out. It's really key not to overbake these, or they won't be as nice and moist.
9. Remove from the oven and let cool for a few minutes in the pan before enjoying.

sugar, eggs, crueme fraueeche, olive oil, lemon, lemon juice, flour, baking powder, salt, lemon zest, fresh rosemary

Taken from food52.com/recipes/49653-lemon-rosemary-muffins (may not work)