Lemon Rosemary Tea Cakes

• 2 eggs
• 2 cups (475 ml) Bisquick Original
• baking mix
• 1/3 cup (80 ml) sugar
• 1 tsp (5 ml) grated lemon peel
• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) vegetable oil
• 1/2 tsp (2 ml) dries rosemary
• leaves,crumbled
• 1/4 cup (60 ml) white coarse sugar crystals
• (decorating sugar)

1. Heat oven to 400 .
2. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
3. Beat eggs slightly in medium bowl.
4. Stir in remaining ingredients except sugar crystals just until moistened.
5. Divide batter evenly among cups.
6. Sprinkle with sugar crystals.
7. Bake 15 to 18 minutes or until golden brown.
8. Immediately remove from pan.

eggs, bisquick original, baking mix, sugar, lemon juice, water, vegetable oil, rosemary, white coarse sugar crystals

Taken from online-cookbook.com/goto/cook/rpage/0006C8 (may not work)