I made a few alterations to suit my needs: I cut out 1/2c of sugar as others suggested, I made it into cupcakes, I used Greek yogurt because it's what I had on hand, and I replaced the lemon with vanilla. They turned out fabulous. 1/4 cup batter in each wrapper yielded cupcakes with beautiful golden domes just above the top of the wrapper, they cooked all the way through and had a perfect texture. I am serving them with a drizzle of Martha Stewart's Caramel Bourbon Vanilla sauce (http://www.marthastewart.com/338951/caramel-bourbon-vanilla-sauce?center=0&gallery=274972&slide=199286). I will certainly make these again.
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I made a few alterations to suit my needs: I cut out 1/2c of sugar as others suggested, I made...