recipe reviews for:

Raspberry Lemon Muffins

“This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!”

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Reviewed: Mar. 30, 2011

I was hoping for more of a lemon flavor but they are good. I used blueberry yogurt and frozen blueberries. Replaced the oil with applesauce. Next time I will add more lemon.

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7 users found this review helpful

Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Mar. 26, 2011

These are good. Even though they're pretty healthy as is, I used whole wheat flour for part of the ap, and fat free no sugar added yogurt. I upped the lemon juice to 2 tbsp because I didn't have the extract, and just used 1 whole egg, because I'm lazy and it seemed easier. I made a whole pan of mini-muffins and a few regular sized, and the regular sized worked better. For the minis, the raspberries took up a lot of room in the muffin cups and when if one ended up against the side or the bottom, a whole side of the muffin was soggy. The taste was great in both sizes though.

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6 users found this review helpful

Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 23, 2011

Had lots of frozen rasberries on hand and yogurt. Used activia low fat rasp. yogurt and a little greek yogurt which I had on hand. Next time I may have to add some sweetener to the raspberries. Other than that I liked the flavor with the lemon

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4 users found this review helpful

Reviewer:

hango2u

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

Fantastic, very tasty and moist. I added a little vanilla extract and an oatmeal strudel topping.

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3 users found this review helpful

Reviewer:

Mother2monsters

Reviewed: Mar. 9, 2011

Dough was thick so I added a bit more yogurt. Husband loved them.

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2 users found this review helpful

Reviewer:

kendrasue

Cooking Level: Intermediate

Home Town: Hampton, Nebraska, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Mar. 6, 2011

Yum!! Delicious!! I made this with frozen cranberries and doubled the lemon juice and zest to make them extra lemony. They are very pretty, excellent texture... and I'm now hesitant to share my batch since I may just eat them all myself!!!

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2 users found this review helpful

Reviewer:

brennagolena

Reviewed: Feb. 28, 2011

Really nice muffin. I made it according to the recipe except I used fresh raspberries (didn't have frozen). They came out perfectly. I folded the berries in carefully, so they stayed together pretty well. I can see this will work well with other berries. I will make these muffins again.

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3 users found this review helpful

Reviewer:

ntreez

Reviewed: Feb. 10, 2011

Excellent! I used one whole egg to avoid throwing out two yolks and I substituted white whole wheat flour for 1/2 cup of the all-purpose. Otherwise, I followed the recipe as closely as possible and they are delicious. I found crushing the frozen raspberries a bit helps distribute them through the batter to avoid big mushy pockets of cooked fruit. Will definitely make these again!

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3 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Reviewed: Feb. 9, 2011

Sorry, I did not think these were very good

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2 users found this review helpful

Reviewer:

8BARRSTREET

Cooking Level: Intermediate

Reviewed: Feb. 8, 2011

I made these as directed with the use of whole wheat flour. As others have said, these are too dense and really don't look appealing. As for taste: My husband thought these were okay to good - while my daughter and I didn't like at all. I won't make these again.

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2 users found this review helpful