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Lemon-Raspberry Muffins
Source: © EatingWell Magazine
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 Reviews:  8   Viewing: 1 - 8  
Rating: 5
by: gwen, VA Reviewed: 07/23/2012
lemon-rasberry muffins
I read the reviews and out of curosity made the muffins. They are great and they do look like the picture. I am thinking that nuts would be good in them too. Will let you know. Yum!!
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Ken Reviewed: 05/19/2012
A Great Rasperry Muffin
I undertook these muffins with some trepidation given the reviews, and all I can say is I love these muffins! The light citrus note in the background perfectly sets off the "pop" of bright raspberry flavor. I used unthawed organic raspberries from Costco and could not be more pleased with the results. They look exactly like the published picture. Will make again soon.
20 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Peter, CA Reviewed: 12/03/2011
Yuk!
These muffins were aweful. The coloring was much different then in the picture. I followed the recipe to the letter. They tasted so bad I took 2 bites and threw the rest out.
11 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: PATRICIA, NC Reviewed: 10/14/2011
Lemon-Raspberry Muffins
Made muffins for breakfast. Liked the lemony flavor along with the raspberries, Served with cream cheese was very good
10 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: CHANCE Reviewed: 10/05/2011
Bland
i made these with 1 Cup whole wheat flour and frozen berries. they looked okay but the taste was very very bland. i think a lemon drizzle of some sort might help them. adding a dab of butter to them while they are warm also helped. i was a little disappointed. I think if you aren't looking for a very intense berry or lemon or sweet flavor then these may be right for someone to make. i wouldnt suggest trying them out on a group of children untl you have tried them yourself.
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: JUDITH, MI Reviewed: 06/10/2010
The flour may be the problem
I haven't made these muffins yet but notice that they are recommending a white whole wheat flour. The only white whole wheat flour that is available around here is a hard wheat flour--it has a high gluten content and is suitable for breads but not for muffins, cookies, or cakes. Whole wheat pastry flour is more suitable for muffins--but may be harder to locate. High-end grocery stores and natural- or health food stores usually have it. P.S. Ignore my rating
25 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Russ Reviewed: 05/10/2009
Good flavor but not a show stopper
The muffins I made did not look AT ALL like the one in this photo. The color was completely different, and they didn't rise nearly half as high, even though I followed the recipe to the letter. The flavor was good, but people asked me "Does this have blueberries in it?", "What is that unusual flavor?", etc. I love the fact that these can be frozen and reheated.
366 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Suzi Reviewed: 05/02/2009
Unusual flavours
I made these this morning with a bit more sugar. For someone who usually makes blueberry or bran muffins these are really different & delightful. The lemon flavour really makes a new flavour combo with the raspberries.
62 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  8   Viewing: 1 - 8  
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