4 Reviews

Nice, delicate flavor...a breeze to make. Just for variety, I poked some individually quick frozen wild blueberries into the batter of 6 of these muffins (if you don't thaw them before you use them, they won't turn your batter blue!). M&Mers

6 people found this helpful. Was it helpful to you? [Yes] [No]
M&Mers May 27, 2002

I found this recipe quick and easy to prepare and to bake:) it tastes good too! yummy!

1 person found this helpful. Was it helpful to you? [Yes] [No]
elke February 24, 2002

Pretty solid little muffin, I made it with grapeseed oil instead of butter, and sour milk instead of fresh milk. I also used the zest and juice of an entire lemon. The texture was good, the sweetness was good too, but I found the muffin kind of bland. Probably could do with at least the juice of a second lemon.

0 people found this helpful. Was it helpful to you? [Yes] [No]
femmesimonbelmont January 20, 2010

In the oven as i type - what a quick treat to whip up - I doubled the lemon juice and reduced the butter and it looks wonderful. P.S. tastes wonderful too

0 people found this helpful. Was it helpful to you? [Yes] [No]
katew April 14, 2008
Ricotta-Lemon Muffins