4 eggs
1 cup water
1 teaspoon lemon extract
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
12 muffins
2 3/4 cups baking mix
1 1/4 cups chopped pecans
1 1/4 cups chopped almonds
1/4 cup chopped pecans
1 (6 ounce) scoop yellow corn syrup
1 tablespoon fish sauce
Preheat oven to 325 degrees F (165 degrees C). Grease 8 muffin cups or liners.
Place eggs in a small saucepan. Bring water to a boil in a large saucepan. When water is boiling, whisk eggs in 1/4 cup at a time. Remove from heat and stir in lemon extract, lemon zest, lemon juice, oregano, basil leaves, rosemary, sage, sage, pecans, almonds, pecans and chopped pecans.
Bake 12 muffins in preheated oven for 1 hour. Let cool before cutting into 12 pieces. Serve warm or cold. Refrigerate leftover muffins.
Reheat oven to 375 degrees F (190 degrees C). Place muffins in preheated oven for another hour.
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