I can't say enough about these muffins! We just made them and oh wow...so good. They really remind me of a Scottish Dumpling I grew up on but in muffin form. I did add some chopped canned pineapple too. I got a full tray plus one mini tray of muffins. I also used the applesauce in place of apple butter. Had no raisins but used currants! These were so wonderful and thank you so much for a great recipe. Any way to sneak in a veg is top notch in my books!!

Reviewed On: Mar. 29, 2009

Overall, I loved these cookies. Great taste. I used vanilla in place of the almond extract because I never have that stuff. I used margarine and still think they taste fabulous. The only complaint I do have is that when I went to make the "thumbprint" the cookie dough crumbled and cracked and I was just so frustrated.

Reviewed On: Mar. 3, 2009

I just made these today and WOW!! Great recipe. We have been buying lemon poppyseed muffins from the grocery store and although we enjoy them, they are very greasy. I decided to try these and the only things I did different was to follow other reviewers tips to use only 1/8c. of poppyseeds and added a bit of fresh lemon juice to the batter as well. I used just a smidgen more than 1/4c of oil but I am sure the 1/3 would still be fine. I found a lemon meringue parfait flavored yogurt by Yoplait called Source Dessert Selections so that is what I used. Love the lemon juice/ sugar touch at the end. I had no problems of puddling. After they are baked, poke holes with a toothpick and brush on the juice. These were fabulouse!!! Thanks

Reviewed On: Sep. 18, 2008