Reviewed: Oct. 18, 2009

i substituted oil for apple sauce and milk for low fat milk. I also added cinamon and vanilla essence.The first time i made them , i ended up over cooking them. Second time i used blueberries and orange but to my disappointment, they just don't taste good. i won't be making these again.

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sana sani

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Reviewed: Sep. 28, 2009

they seemed a little light to us, not as much flavor as we would want.

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JoEllen

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Stockton, California, USA

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Reviewed: Jul. 4, 2009

The flavors were nice, I added 1tsp of cinnamon and 1tsp vanilla extract. Not too sweet, but the muffins were very dense and dry outside but still moist/uncooked inside (I baked them at 350C). If I try this recipe again I will try making mini-muffins instead.

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cooking4one

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Reviewed: May 17, 2009

These muffins were dry and very disappointing! The lemon did not go well with the strawberry.

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kaloss

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Reviewed: May 7, 2009

This muffin had great flavor, but it was really dense. The taste testers didn't care for the texture especially after they cooled. We used all white flour, but didn't think that was a big factor.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 3, 2009

This was a good muffin. More like a Bisquick type muffin than a cake like muffin, but quick and full of flavor. I am not a fan of whole wheat flour so I used all purpose instead. Worked great!! My family ate them up and asked for more!!

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MC

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Reviewed: Mar. 30, 2009

Nobody really liked these. They were just okay. Will not make them again. The muffins were not soft/fluffy at all.

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mahrukh

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Reviewed: Mar. 29, 2009

Very good!

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Delia

Cooking Level: Beginning

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Reviewed: Feb. 21, 2009

Flavor was very good. Didn't love the texture, but they are a nice healthy alternative to normal breakfast muffins.

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TSUILI

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Reviewed: Jan. 28, 2009

I thought these were very good...not as healthy as I like to make my muffins, but still very good, and husband approved.

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Carla

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

I had left over lemons from thanksgiving and found this recipe -it was great! I loved the light lemon flavor with the strawberries. I did use frozen strawberries that I chopped in a food processor -my dough did turn pink but it just made my daughter love them even more

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Becky

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Reviewed: Sep. 8, 2008

I found these muffins okay. Didn't mind the tart taste but found the consisency was a very dense cake texture.

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Robyn

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Reviewed: Jul. 23, 2008

yummy! i used blueberries instead of strawberries, but i can't wait to try the original recipe!

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queen brandy

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

These were very good. Although, I admit, I used limes instead of lemons because I had so many already in the house. The flavor was delicious and everyone enjoyed them.

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CRICKETMARIE

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 26, 2008

Good and healthy; nice touch of lemon.

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Kendra's

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Reviewed: Jun. 26, 2008

Yumm...made these with gluten free flour, added 3/4 t xanthum gum powder, and fresh picked Michigan strawberries. Delicious. Thanks for the recipe!

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BUGABLUE

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wyandotte, Michigan, USA

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Reviewed: May 26, 2008

Good base recipe. Instead of milk, I used 1/2 cup strawberry yogurt plus 1/4 tsp. baking soda. The batter got a little thick, so I added a little milk at the end to thin it out. I also added 1/4 tsp. dried lemon peel in addition to the fresh lemon juice and zest. The result: the strawberry and lemon flavors were equally strong and tasty and the muffins had a nice, moist texture!

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jmi

Cooking Level: Expert

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Reviewed: May 17, 2008

These were really wonderful muffins with a delicious strawberry and lemon flavor. I did use strawberries in season, and I made sure I got quite a bit of lemon juice out of the lemon. I made them as is, but since I had some leftover strudel topping in the freezer (from the Best Ever Blueberry Muffins, this site), I added a bit on top. They were great. The tart of the lemon was balanced by the topping, so next time I might just add a little bit of sugar rather than strudel.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 6, 2008

Sorry, but these muffins did NOT turn out well. I followed the recipe(expect I used applesauce instead of oil)...not much flavor..so I thought Hmm...I'll add a mashed banana,vanilla,even coconut extract, dash of cinnamon..Still...NOT much taste..sorta "rubber band" texture..did my best to not overmix. Don't plan on trying this one again. Oh well....

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CupcakeDivaNY

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Mar. 2, 2008

This is a tasty recipe. I needed to use up about 1 1/2 cups of strawberries before they turned, so I just roughly chopped them for this recipe. I used applesauce instead of oil, and spelt flour instead of wheat flour. I also added 1 teaspoon of vanilla extract. They are very dense and delicious. The tart lemon flavor is nice with the strawberries. I would make these again.

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