Reviewed: Jun. 17, 2011

Going to have to try these again. Didn't realize until after that I messed up the measuring. They tasted okay, but I'm going to have to give them another shot. For now, just 3 stars.

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2 users found this review helpful

Reviewer:

Sydney

Cooking Level: Expert

Home Town: Cypress, California, USA

Reviewed: Oct. 9, 2010

I'm giving four stars only because I made one major modification to the recipe. I couldn't get my hands on shortening so I used real butter instead, but I used ONLY 1/4 cup butter, as previous experience with recipes on this site turned out muffins that were way too oily. I also used brown sugar instead of white sugar. The muffins turned out light and fluffy and sweet... perfect!!

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12 users found this review helpful

Reviewer:

caffeine

Reviewed: Jun. 16, 2009

Pretty good- expected them to be more moist. I might try them again with some cranberries in them.

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1 user found this review helpful

Reviewer:

MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Reviewed: Mar. 2, 2009

I put 1/2 left over zest in a bowl with 1/2 cup water to make my juice

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3 users found this review helpful

Reviewer:

Ashley

Cooking Level: Professional

Home Town: Peterborough, New Hampshire, USA

Reviewed: Jan. 5, 2009

These are really tasty my kids devoured them and my husband pronounced them as awesome! So that means 5 stars! The only things I did different is that I used butter instead of shortening, and I added all the wet ingredients together and the dry together then mixed the dry with the wet instead of alternating the juice and flour mixture. Thanks for the recipe! ****Update**** I've been having a problem with these being really greasy lately so I made them again using the shortening and cutting it down to 3/4 c. Problem solved.

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6 users found this review helpful