Reviewed: Mar. 13, 2009

I cut this recipe in half and it made 11 muffins. I used vegetable oil instead of butter (reduced amount as other reviewers did) and upped the amount of yogurt (also like other reviewers). The taste is lovely and my picky three year olds loved them. I will make again.

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Reviewer:

Andij101

Cooking Level: Intermediate

Reviewed: Mar. 12, 2009

This is a really great recipe, I will definitely make it again! The yogurt was a nice touch. I added a little more yogurt, more lemon juice, and less poppyseeds per the other suggestions. Also used half wheat flour and half white flour and still turned out well. Would be great with a glaze on top. Kudos :)

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Reviewer:

kt10

Reviewed: Mar. 3, 2009

They were good. I couldnt taste the lemon, but they were still good either way.

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Reviewer:

Sasha

Cooking Level: Beginning

Reviewed: Feb. 25, 2009

Yummy!

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Reviewer:

charli_1544

Reviewed: Feb. 24, 2009

As a bread it was a sad failure...and I dont think I did anything wrong...but I also put it into tiny muffin tins to make mini muffins, and except for not greasing the pan enough (it has to be heavily greased) they turned out fine. I think I'll make them again. (And the batter is soooooo good....it almost didnt make it to the tin....)

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Reviewer:

HDCarleton

Cooking Level: Expert

Reviewed: Feb. 16, 2009

Tastes great! Good lemon flavor. Nice poppy seed crunch. My family likes it! I'd like to see about modifying it to whole wheat to make it more healthy...

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Reviewer:

Bethany

Reviewed: Jan. 16, 2009

This is delicious! Perfect! I changed the recipe a little to make it healthier: I only used 1/4 cup of butter and I used half a cup of apple sauce instead; I also used 1.5 cups self-rising flour and 1.5 cups wheat flour; 1.5 cups brown sugar instead of 2 cups of white sugar and I used a full cup of yogurt. I also used fresh lemon juice and rind -- not bottled lemon juice. I found that 2 medium sized lemons provided exactly the right amount of juice AND rind. I have no complaints about the lemon flavour -- it's just the right strength in my opinion. I like a present but subtle lemon flavour-- not too tart or overpowering. Baked it for 50 minutes -- it was quite dark on the outside (not burnt at all, though, just very golden), but I checked it at 40 and 45 minutes and it wasn't ready yet. Will definitely make this one again and again!

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Reviewer:

Celly

Cooking Level: Intermediate

Reviewed: Jan. 6, 2009

It fell in! I followed it exactly, and I'm no slack when it comes to baking, but the sucker caved in during baking.

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Reviewer:

JamiemommaZR

Cooking Level: Intermediate

Home Town: Lebanon, Connecticut, USA

Living In: Willow Grove, Pennsylvania, USA

Reviewed: Dec. 6, 2008

The recipe gets 5 stars for taste but 4 stars for apperance. I doubled the recipe and made 4 loaves. The loaves didn't rise much and they sunk in the middle slightly. It may have been my mixing technique so I'll give them a try again another time.

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