The recipe was easy to put together and the flavor and texture are good but several important bits of information were missing that made the end result a little disappointing. The size of the muffin cups was not indicated so I used the standard old fashion ones I had which turned out to be too large. The standard size might yield 12 cakes. The mini ones might yield 24 but cutting out the center to fill them with a teaspoon of Lemon Curd will be a challenge. The other problem was the length of baking time. 20 minutes would have turned them into rocks at 375 degrees. At 15 minutes they were very brown, slightly over done but edible. However, they come close to a treat I remember from my childhood in Cleveland, Ohio from Hough Bakery on Kinsman Road.
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