Reviewed: Feb. 26, 2012

I wanted to make bannanna bread but we did not have bannannas. I reamemberd we had limes and i found this resapy. My sisters kept coming back for more it was awsome.

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Reviewer:

elmo123

Reviewed: Jan. 29, 2012

Altered recipe from reading other reviews. 1.5 cups all-purpose flour / .5 cup whole wheat; egg substitute for 1 egg; 1/4 + 2 TBsp milk & oil; used powdered milk; 1/4 fresh squeezed lime juice; grated lime peel from a whole lime.

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Reviewer:

furrykidmom

Reviewed: Jul. 13, 2011

First the batter is way too dry when made as directed. I added about 2 T more milk and probably could've added more but didn't want to overmix. I did use buttermilk instead of milk and half Splenda/half white sugar. I probably put more zest in then the amount called for. I think they are delicious! The muffins are pale and do resemble corn muffins. They are dense but I wouldn't call them heavy. I will make these again but note to self: add more liquid!

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Reviewer:

Maridele

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jul. 5, 2011

Very good but DO NOT USE so much lime juice... only use 1.5 or 2 tablespoons because the acidity leaves a very bad taste in the mouth since there is too much juice. Contrary to other reviews, my muffins were very light and fluffy. Delicious except for too much lime juice.

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Reviewer:

GoddessOfTheHearth

Reviewed: Apr. 8, 2011

3 out of 5 people loved these so I am giving them a 3 star. I added some cinamon and nutmeg to spice them up a bit and I added half a banana to increase their moisture. Like others I increased the milk and oil and they were perfectly moist!

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Reviewer:

sweets

Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

Reviewed: Mar. 28, 2011

I followed all the recommendations made by the review posted on 7/09 and I thought they were very good! They were very light and moist with a great lime flavor. I did make the glaze -but perhaps with that alteration they would be very close to 5 stars!

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Reviewer:

GJKbakers

Reviewed: Jan. 20, 2010

I love lime, but I was dissapointed by this recipe. I added more liquids, lime and I added the glaze like other reviewers; and I still felt the muffins were lacking something. The top was good, but the rest of the muffin did taste more like a corn muffin. Maybe the glaze will soak in and taste better tomorrow. I added some green food coloring and the muffins do look pretty, too bad they don't taste the same way.

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Reviewer:

The Lobstress

Reviewed: Jul. 19, 2009

These were delicious, but only because of the changes I made. I read the reviews beforehand and adjusted accordingly. Because others said they were dense, I upped the baking powder to 3 teaspoons. The batter was definitely dry, so I upped the wet ingredients by half, to 1/4c plus two tablespoons of both oil and milk. I also made it 1/4 c lime juice instead of three tablespoons, since some had said they didn't taste enough like lime. I added the zest of however many limes that took. I ended up making about 12 cupcakes, removed them from the paper lining, and dipped them in a simple glaze made from powdered sugar, lime juice, and lime zest and put them on a wire rack over a baking sheet to drain the excess and dry. The result was a light, cakey, moist muffin with a refreshing lime taste. Hope this helps. :)

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Reviewer:

nesiscooking

Reviewed: Jul. 11, 2009

I made these muffins years ago before I was a member of AR. That's unfortunate, because I could have benefitted from some of the reviews. I love lime, and muffins are usually a good bet for me. But I didn't like the texture of these, and they definitely were not good keepers. The idea is great, but I haven't made this recipe again. Thanks for the recipe post, though. I enjoy trying new recipes.

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Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Jun. 21, 2009

These muffins need a little work to make them taste like something. The batter was also very thick; it is no wonder that the muffins themselves are so dense. I ended up adding some limeade concentrate and a little more milk to these muffins to boost the flavor and to make the batter a little more manageable. Even with a glaze, these muffins were not what I was looking for. With my changes, the flavor was great, but the texture was not good. Thanks for sharing; it is a great idea!

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