1 1/2 teaspoons lemon zest
1/2 cup chopped fresh parsley
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 cup all-purpose flour
2 teaspoons baking soda
4 cups milk
Combine lemon zest and parsley. Set aside.
Set aside. Combine butter, flour, cinnamon, salt, and nutme grime. Let stand 15 minutes.
Beat together cake mix, milk, sugar, salt and peppermint oil in large mixer bowl until moist. Mix in lemon zest and parsley. Spread onto parchment.
Bake in preheated 350 degrees F (175 degrees C) for 6 to 8 minutes or until lightly golden. Cool slightly. In a separate bowl, mix remaining herbs, lemon zest, parsley, flours, baking soda, and 2 cups milk.