Lemon Rosemary Muffins

• 1 1/2 cup all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup Freshly Squeezed lemon juice(do not use bottled! It will not taste as good! No exceptions!)
• 1/2 cup sourcream(yogurt can be used as a substitute. It does not make a difference)
• 2 tsp Lemon Zest
• 1/4 cup whole milk
• 3 tbsp canola or vegetable oil
• 1 egg
• 1 tbsp fresh rosemary, coarsely chopped.
• 1 Fresh rosemary to garnish,coarsely chopped.
• 1/2 cup sugar

1. Preheat oven to 350F.
2. Line a muffin tin with 11 cupcake/muffin liners.
3. Combine flour,baking powder,salt,and pepper in a small bowl.
4. Whisk together till fully incorporated and set aside.
5. In a large bowl, combine sour cream,lemon juice,lemon zest,egg, milk, oil, and sugar and whisk till incorporated.
6. Pour your dry ingredients into the wet and start folding the dry into the wet until it is incorporated fully.
7. Half way, before it is all fully incorporated, add the Rosemary.
8. DO NOT OVER MIX.
9. This step in adding the Rosemary will help prevent over mixing the batter.
10. That would result in a tough muffin, which im sure no one wants.
11. Sprinkle Rosemary on tops of muffins.
12. Bake for 20-25 minutes, until you insert a toothpick and it comes out clean and when you touch the top of the muffin it springs back.
13. Let the muffins almost cool completely(tastes great warm) and enjoy!
14. !

flour, baking powder, salt, black pepper, freshly squeezed lemon, does, lemon zest, milk, vegetable oil, egg, rosemary, rosemary, sugar

Taken from cookpad.com/us/recipes/337012-lemon-rosemary-muffins (may not work)