Ingredients: 2 1/2 cs. cheese crackers, finely crushed 1/2 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried rosemary leaves 1 teaspoon grated lemon peel 1/2 teaspoon baking soda 1 1/2 cups buttermilk 1 egg, slightly beaten

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Mix crumbs, flour, sugar, baking powder, rosemary, lemon peel and baking soda in large bowl. Stir in buttermilk and egg just until moistened. Quickly spoon batter into 9 greased 2 1/2-inch muffin-pan cups. Bake at 400 F for 18 to 22 minutes or until toothpick inserted comes out clean. Let stand 5 minutes; remove from pan; serve warm.