I took the recommendations from the other reviews. I added another 1/4 cup of milk, 2 tbs of lemon juice, and also sprinkled lemon zest over the tops before putting them in the oven. I baked my muffins for 17 minutes, and they came out great.
--I made this recipe a second time and this time I used the juice from a whole lemon, about 2 tbsp more sugar, and instead of sprinkling the top with lemon zest I sprinkled it with a thin layer of sugar before baking. The sugar on top gave it a more crisp and slightly sweet top and the extra lemon gave it a fuller lemon flavor. I thought the second batch was twice as good as the first and this is how I will make them from now on!
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I took the recommendations from the other reviews. I added another 1/4 cup of milk, 2 tbs of...