These turned out so pretty and fluffy! I used whole wheat white flour and buttermilk. I didn't bother to lighten the recipe this time because just by looking at them, I knew they'd be good and....we'll.....I wanted to indulge today. I wasn't really too concerned about the lemon flavor--I used Spice Island's dried lemon peel. I didn't use a whole tablespoon, a heaping teaspoon was more than plenty. Next time I make these, I don't think the outcome of the muffin would be drastically changed if I cut the butter by half (at least) and used organic unsweetened applesauce in it's place. I would also cut back on the baking powder just a bit, but that's personal choice. I did get twelve regular muffins and 18 mini-muffins out of this recipe, more than the original recipe stated. I always bake my muffins at 350; the large ones for 20 minutes and the mini ones for 12 minutes.
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These turned out so pretty and fluffy! I used whole wheat white flour and buttermilk. I didn't...