I actually didn't have any problems with the recipe. Maybe others used more flour than I did (spoon it lightly into measuring cup, then level - otherwise you may end up with more than the recipe intended.) Also, please remember this is a pound cake; pound cakes have thicker batter than your average muffin. I only had lemon flavored yogurt, so I used it and added a teaspoon of lemon extract to the batter and made "lemon poppy seed" muffins. I also used half AP flour and half whole wheat pastry flour to make it a little bit healthier. The recipe as written made 4 dozen mini muffins, cooked for 17 minutes at 375deg (my mistake on the temp, but it turned out fine.) Now my daughter keeps asking to eat them, swearing she can't help it because "they're addictive". UPDATE: this was also great with plain yogurt and vanilla extract, as written, and plain yogurt and almond extract (with almonds on top). But I find these cook better (in my oven) at 375.
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I actually didn't have any problems with the recipe. Maybe others used more flour than I did...