I made these tonight, and like others found the batter to be very thick. I'd luckily read through the reviews before hand and so added a bit more yogurt and a little milk so that I could more easily fill the muffin cups. However it was still pretty thick...even though I'd listened to others and added three tbsp of lemon juice instead of one! Maybe it was thick because I'd used plain Greek yogurt? But then others had used regular yogurt and still had this problem. Anyway I'd followed the recipe other than that, added the zest, and they were nice and lemony, and really liked the flavor with the frozen raspberries. I would make them again, and next time use lemon yogurt, the reg. kind this time. The other thing I noticed (as someone else mentioned) was that the muffins stuck to the paper muffin cups, but unlike their experience, they were still stuck fast even after they cooled. Half the muffin was left inside the paper!
I wish I knew if it was something I did, or partly due to ingredients used or what? Despite all this they were tasty!
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I made these tonight, and like others found the batter to be very thick. I'd luckily read...