Reviewed: Sep. 13, 2011

This was so good! I did make a glaze for the top using lemon and orange peel and I had to freeze some. It turned out sooo yummy!!

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2 users found this review helpful

Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jun. 11, 2011

This bread is really moist, soft and tasty! I did what one of the other reviewers said and substituted lemon extract for the vanilla. I also added about 1/4 cup extra milk because the batter seemed really thick, and it turned out great! I will definitely make this again.

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3 users found this review helpful

Reviewer:

Lea Norcross

Reviewed: Jun. 5, 2011

I'm diabetic and watching my carbs. I used sugar-free pudding mix and substituted 1 cup of white whole wheat flour. When I tasted the batter before adding in sweetener it was already pretty sweet so I didn't use any additional sugar/splenda. It came out great and I can eat a piece with much less guilt.

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3 users found this review helpful

Reviewer:

janet

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 19, 2010

i completely omitted the oil completely...and substituted 3 tbsp of lemon flavoring for the muffin mix...and added 2 tsp of fresh lavender.....the recipe made 12 good-sized muffins...the recipe is very moist and flavorful

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4 users found this review helpful

Reviewer:

luv2cuk

Cooking Level: Expert

Reviewed: Feb. 15, 2010

Excellent results with this recipe...I didn't have lemon pudding so substituted vanilla pudding and added 1 3/4 tsp lemon extract with only 1/4 of pure vanilla. Personal preference would be to add more poppy seeds. This is a must try recipe!

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5 users found this review helpful

Reviewer:

Denise K

Reviewed: Oct. 5, 2009

Delicious! Loved it! Will definitely be a repeat recipe in my household.

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3 users found this review helpful

Reviewer:

ellehcar83

Reviewed: Sep. 25, 2009

Very good! I used all applesauce instead of oil, SF FF lemon pudding, left out the cinnamon, 1 tsp of vanilla and 1 tsp of lemon extract, added lemon zest from 2 lemons, and glazed after cool with a lemon juice/powdered sugar mix. It made 24 muffins in 25 minutes. Very lemony and delicious!

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6 users found this review helpful

Reviewer:

Alison

Reviewed: Jun. 23, 2009

This was WONDERFUL!!! My entire family LOVED it. I did skip on the poppy seeds. This was a very refreshing treat for the hot summer days!!!

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2 users found this review helpful

Reviewer:

jgulia99

Reviewed: May 2, 2009

I did not care for this recipe.

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Reviewer:

DIANECOOKING

Cooking Level: Intermediate

Reviewed: Mar. 19, 2009

I substituted lemon extract for the vanilla, but otherwise did not change the recipe at all. I baked it in a bundt pan & topped it with the lemon glaze from the "lemon lover's pound cake" recipe found at this site. Wonderful!

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7 users found this review helpful