Lemon Rosemary Tea Cakes Recipe

Name: Lemon Rosemary Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 2 cups (475 ml) Bisquick Original, baking mix, 1/3 cup (80 ml) sugar, and more.

Yes, Lemon Rosemary Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rosemary Tea Cakes

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