{has_more=true, offset=30, total=102, results=[{comment_text=Lovely easy recipe, very tasty, approved=true, user_name=Janet, hs_createdate=1718760500148, rating_new__1_5_=5, id=13681785436}, {comment_text=Nice, quick and easy. These always come out yummy. Perfect for adding to the freezer., approved=true, user_name=Julie, hs_createdate=1718594386197, rating_new__1_5_=5, id=13657342842}, {comment_text=no., approved=true, user_name=lilly, hs_createdate=1716218532182, rating_new__1_5_=5, id=13320886199}, {comment_text=I was a little skeptical with the previous reviews but they came out delicious. Light and soft. Tasted great. & it made 12. Will definitely make again. I did use two lemon rinds rather than one., approved=true, user_name=De-arna, hs_createdate=1716176735158, rating_new__1_5_=5, rating=100, id=13316381748}, {comment_text=Yum! Just made a double batch using egg replacer instead of eggs and they have come out brilliantly. The recipe has made 24 smaller sized muffins, i.e. not the larger cafe style muffins that people have been expecting previous posts. No problems with the consistency of the batter, although I did weigh my dry ingredients as opposed to measuring them in cups so maybe this helped? I've also found that one portion of drizzle was enough to coat both batches of muffins adequately, using a pastry brush to spread this on. Highly recommend!, approved=true, user_name=Melissa, hs_createdate=1716176735150, rating_new__1_5_=5, rating=100, id=13316171381}, {comment_text=Came out light and fluffy, delicious, approved=true, user_name=Hello, hs_createdate=1716176735111, rating_new__1_5_=5, rating=100, id=13316242574}, {comment_text=I added an extra 1/3 cup of milk and table spoon of oil. As it didn't look runny enough as some of the comments mentioned.
As well as extra lemon juice.
I added the lemon juice mixture on top of the raw batter and then cooked it to avoid the grainy sugar texture and create a syrupy cupcake.
Made 12 of them., approved=true, user_name=Clauds, hs_createdate=1716176735057, rating_new__1_5_=5, rating=100, id=13316378492}, {comment_text=Easy and so moist, approved=true, user_name=Diane mcl, hs_createdate=1714626322844, rating_new__1_5_=5, id=13063104923}, {comment_text=They were soooo easy to make. They were delicious. I had to leave them in for 10 minutes longer than the recipe said because they were still quite yummy. I will definitely make them again because they were sooo delicious thank you sooo much., approved=true, user_name=Unknown, hs_createdate=1702249883755, rating_new__1_5_=5, id=11175696971}, {comment_text=Thank you for your recipes everything I have made I just love, your lemon loaf is a real hit., approved=true, user_name=Rita Anstis, hs_createdate=1702249883736, rating_new__1_5_=5, id=11175416076}]}
Reviews
102
What did you think of this recipe?
Janet
Lovely easy recipe, very tasty
5
Julie
Nice, quick and easy. These always come out yummy. Perfect for adding to the freezer.
5
lilly
no.
5
De-arna
I was a little skeptical with the previous reviews but they came out delicious. Light and soft. Tasted great. & it made 12. Will definitely make again. I did use two lemon rinds rather than one.
5
Melissa
Yum! Just made a double batch using egg replacer instead of eggs and they have come out brilliantly. The recipe has made 24 smaller sized muffins, i.e. not the larger cafe style muffins that people have been expecting previous posts. No problems with the consistency of the batter, although I did weigh my dry ingredients as opposed to measuring them in cups so maybe this helped? I've also found that one portion of drizzle was enough to coat both batches of muffins adequately, using a pastry brush to spread this on. Highly recommend!
5
Hello
Came out light and fluffy, delicious
5
Clauds
I added an extra 1/3 cup of milk and table spoon of oil. As it didn't look runny enough as some of the comments mentioned.
As well as extra lemon juice.
I added the lemon juice mixture on top of the raw batter and then cooked it to avoid the grainy sugar texture and create a syrupy cupcake.
Made 12 of them.
5
Diane mcl
Easy and so moist
5
Unknown
They were soooo easy to make. They were delicious. I had to leave them in for 10 minutes longer than the recipe said because they were still quite yummy. I will definitely make them again because they were sooo delicious thank you sooo much.
5
Rita Anstis
Thank you for your recipes everything I have made I just love, your lemon loaf is a real hit.
Preheat oven to 180°C fan bake or 200°C regular bake. Grease a 12-hole muffin tin or line with paper cases.
Mix flour and Chelsea Caster Sugar together in a large bowl.
In a separate bowl, whisk egg, milk and lemon zest together. Add to dry ingredients. Add melted butterand mix until only just combined.
Pour into prepared muffin tin and bake for 15-20 minutes.
While muffins are cooking, make the drizzle topping by whisking the lemon juice and Chelsea Caster Sugar together until the sugar has dissolved.
As soon as the muffins are cooked (they should spring back when lightly pressed) take out of the oven and spoon the lemon drizzle topping all over the tops. Leave the muffins to sit in the tin for approximately 3 minutes before taking out and leaving to cool on a wire rack.
Nice, quick and easy. These always come out yummy. Perfect for adding to the freezer.
5
lilly
no.
5
De-arna
I was a little skeptical with the previous reviews but they came out delicious. Light and soft. Tasted great. & it made 12. Will definitely make again. I did use two lemon rinds rather than one.
5
Melissa
Yum! Just made a double batch using egg replacer instead of eggs and they have come out brilliantly. The recipe has made 24 smaller sized muffins, i.e. not the larger cafe style muffins that people have been expecting previous posts. No problems with the consistency of the batter, although I did weigh my dry ingredients as opposed to measuring them in cups so maybe this helped? I've also found that one portion of drizzle was enough to coat both batches of muffins adequately, using a pastry brush to spread this on. Highly recommend!
5
Hello
Came out light and fluffy, delicious
5
Clauds
I added an extra 1/3 cup of milk and table spoon of oil. As it didn't look runny enough as some of the comments mentioned.
As well as extra lemon juice.
I added the lemon juice mixture on top of the raw batter and then cooked it to avoid the grainy sugar texture and create a syrupy cupcake.
Made 12 of them.
5
Diane mcl
Easy and so moist
5
Unknown
They were soooo easy to make. They were delicious. I had to leave them in for 10 minutes longer than the recipe said because they were still quite yummy. I will definitely make them again because they were sooo delicious thank you sooo much.
5
Rita Anstis
Thank you for your recipes everything I have made I just love, your lemon loaf is a real hit.