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This is a wonderful light muffin, and it is very forgiving. When I made it I made two mistakes, one involving the melted butter and cold milk, the other was reading the temperature incorrectly. It didn't matter, I adjusted the temperature after cooking for 10 minutes, cooked it a little longer and it turned out fine. I will try this again with limes and also with oranges.
Very good muffin. The lemon flavor was just enough and not too overpowering which I liked. I didn't have self-rising flour, so I used all purpose and added 3 tsp. baking powder and just under 1 tsp. of salt. And for those of you who are unsure, 75 mg of butter is 5 TBSP. and I baked at 350 Farenheit for 20 minutes. Will make this again!!
Great muffins, I have found one that I actually like and that is not to sweet. Must admit I only used 1/2 cup sugar in the recipe. A very easy and quickly put together recipe as well. I added some cinamon to the lemon and sugar that was poured over the muffins. Will make this again.
*Made for Australia/NZ Swap #52* This was quick, easy, and VERY tasty ! Baked at 350* as listed by another reviewer, and baked almost 20 minutes -- I spooned the lemon/sugar on immediately, then tilted the muffins in the cups before removing to a rack. None stuck, Thanks for posting, Jen. I plan to experiment next week using oil for butter, egg whites, and maybe orange juice fo milk -- to conform to a diet requirement.
These were really good. I took a reviewer's suggestion and made them with our limes. I even added an extra couple of tablespoons of juice to really punch up the flavor. I liked that they weren't too sweet, but some people might want to add a little more sugar to them. I did get 12 muffins from this recipe.
These are the muffins that I make when unexpected visitors arrive at tea/coffee time... they are quick, easy and tasty. I also like the fact that they are always impressed with the (so easy) lemon/sugar glaze!
These were ok, but nothing spectacular. They didn't rise, so I would recommend filling high. Made 3 doz. mini-muffins.
Started to make this but in the end, did not use the topping. I used all the zest and juice of the lemon in the batter and used oil instead of butter. (no use of the last 1/4 cup sugar) I had all purpose flour so added 2 tsp baking powder and 1 tsp soda with 1/4 tsp salt. I put 2 pecan halves on the tops. Baked 15 minutes. Not too bad. Easy!
Nice muffin and easy to make. Will make again.
Wasn't sure where to put the zest, as there was no mention of it in the directions. I added it to the butter/milk/egg mix. Very yummy muffins though. Only yielded 8 muffins, but I think my muffin tins must be bigger than average. Took about 20 min to cook. A very quick, easy, and yummy recipe.