I added more dijon (approx 3T), more lemon juice (maybe about 2 T) and also more honey (4 T or so) and used this as a salad dressing. Really good. I've never added prepared yellow mustard, and was surprised to find it added what I was looking for - lots of flavor. Thank you!

Reviewed On: Jan. 9, 2012

These are not rated highly enough imo. They are wonderful and moist. Lemon-flavored baked goods are the sort of thing that are subject to personal preference. Some like just a hint of lemon and then there are those who are like me - I want so much lemon that it makes me pucker up! So I add lemon extract and generously measure that 1/2 C of juice and zest. Also, I add a glaze of lemon juice and powdered sugar to the tops of the muffins when they've cooled a bit. My kids LOVE them.

Reviewed On: Sep. 18, 2011

Because I hadn't made this recipe before, I did not double it, but won't hesitate to do so next time. I took a few suggestions from others. I want to cut back on fat and calories when possible, so I used the equivalent of 1 egg white from meringue powder and decreased the butter by 1/8 C as suggested (double recipe, replace 1/4 C butter w/ an egg). And here is what I love about this recipe - it didn't compromise the crust a bit to do this. Because of the oats, the crumb doesn't have to be super-tender (think shortbread or pie crust). Oh, and instead of measuring out 2 C of the crumbs to make the bottom, just measure out and reserve 1C of crumbs to make the top and dump the rest into your prepared baking pan. That seemed easier to me. They are delicious and even better - EASY!!!

Reviewed On: Mar. 1, 2011