These muffins were easy to make and a hit with the kids. Based on the other reviewers, I added applesauce and a little lemon icing (with lemon juice and powdered sugar) to sweeten them. Worthwhile. (4 weight watchers points each).
Lemon-Poppy Seed Muffins
rieats Posted: 01/19/09
gemgirl42 Posted: 03/29/09
Very disappointing consistency and quality of muffin. I am giving the 2 stars for decent taste. Otherwise, the final product was hard, dry, and small. Tried to make these for a brunch but ended up throwing them all away and running out to the store. I'm rarely disappointed by CL recipes, but this one needs work.
tessa81 Posted: 02/21/10
I don't eat white flours or sugar so i altered it a little bit and used splenda and almond flour. It was much less calories and i think tasted better. I also put 1/4 tsp. of almond extract just to give it a little bit more taste.
sqpt42 Posted: 05/30/11
This has been my go to recipe for lemon muffins for many years now. It is definitely not a sweet or cake-y muffin, but that is what I like about it. A little more like bread or biscuit. Perfect to go beside a salad for dinner. I usually do it with a chicken asparagus salad with miso dressing, but today I am going to pair it with a chicken wild rice salad.
TheSchrib Posted: 02/15/14
These were on the dry side so I add ~1/4 C more yogurt. They browned nicely, had a light texture, and delicate lemon flavor. We enjoyed these more than the butter alternative.
ritamatthews Posted: 10/26/13
I was very disappointed in these muffins. They are very dry and don't have much flavor. When I was ready to spoon the batter into the muffin tins, I could tell they were not the right consistency for nice, light muffins. They were very heavy and "floury". I would not make these again.
EllenDeller Posted: 09/12/13
I used melted butter for more flavor and a sugar-free lemon yogurt and egg substitute to cut calories. These were fine as a slightly sweet muffin or with a dab of ice cream, as a dessert cupcake. They're okay, but I'm not raving.