Ingredients
3/4 C Milk
1 egg
1/2 C Pioneer or Big Chief Sugar
1/4 tsp. salt
1 tsp. Rosemary, fresh, finely chopped
3 T Pioneer or Big Chief Sugar
1/4 C oil
2 C flour
2 tsp. baking powder
1 1/2 tsp. lemon peel
1/2 C sour cream

Streusel Ingredients:
1/4 C flour
1/8 tsp. cinnamon
1/4 C Pioneer or Big Chief Sugar
2 T butter or margarine

Directions
Preheat oven to 400 degrees F. In large bowl add milk, oil and egg beat together with a fork or wire whisk. Add flour, 1/2 cup Pioneer or Big Chief Sugar, baking powder and salt; mix together. Fold in lemon peel and rosemary. In a separate bowl mix sour cream and 3 tablespoons of Pioneer or Big Chief Sugar together. Line a muffin pan with paper holders, scoop out one heaping tablespoon into each cup. Drop a spoon full of the sour cream mixture on top. Top with streusel topping and bake for 20-25 minutes.

Streusel:
In a small bowl add flour and cinnamon and Pioneer or Big Chief Sugar; mix together. Add butter and mix all ingredients together with your hands to resemble a crumbly mixture; set aside until ready to use.


Recipe submitted by Char Brodie of Bay City, MI contestant of the 2006 Michigan's Best Bread Contest.

*Note: Together Zehnders of Frankenmuth, Pioneer Sugar and AAA Living Magazine sponsor a baking contest each spring.