This was a very dry recipe. I had to add 1/4 C of milk to get it to batter consistency rather than dough. I also used brown sugar instead of white to try to keep some moisture in the muffins. I added about 2 TBS extra lemon juice, as I had no extract. One whole egg instead of whites, I hate wasting things. The batter didn't make enough for 12 muffins (in a regular tin) so I made 10 instead. Had to bake for longer, 20 minutes. The end result was pretty good, my husband loved them.
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This was a very dry recipe. I had to add 1/4 C of milk to get it to batter consistency rather...