Reviewed: Mar. 29, 2009

These were really good. However, I only cooked mine for 7 minutes. 12 minutes overcooks them and dries them out.

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Reviewed: Jan. 4, 2009

Mine turned out a bit dry - not sure why - but perhaps because I used low fat sour cream? Also halved the amount of poppy seeds & doubled the amount of lemon extract. Aside from the dryness (which didn't seem to bother the children), flavour was good.

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Amsy

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Good stuff! If you're going to err, err on the side of too short versus too long baking.

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sonikkittin

Cooking Level: Intermediate

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 19, 2008

Very good. It made a perfect snack for my daughter's preschool class.

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vdavis

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Reviewed: Apr. 4, 2008

I made 12 standard-size muffins out of this recipe; baked @400F for 20 mins. I filled each muffin cup full and it rose nicely. I used 1 cup of all-purpose flour and 1 cup of whole wheat flour, and added 1/4 cup of ground flaxseed, which I usually do (half all-purpose/half whole wheat, plus flax) when I make muffins or quick bread. It tasted very good and was perfect for breakfast ;) Lemon flavour was not powerful enough for me so I will try 1 tsp of lemon extract (or real zest) next time.

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AQUARIUS

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 9, 2008

I'm 15 and I followed this easy recipe exactly and it turned out really yummy. Except I think I liked the dough better before I cooked it, haha. I must have cooked it too long, about 11 minutes. But it really was tasty-licious.

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Rebecca

Cooking Level: Beginning

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Reviewed: Jan. 3, 2007

just the kind of recipe I was looking for. I only had half the amount of sour cream, but the muffins still turned out moist and tasty. I only used half of the poppy seeds too because after stirring in 1 T. it seemed like enough.

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