LEMON MUFFINS

[Zan]

Someone once told me that if you chop things all the calories escape.

rofpmsl!!! I'm going to use that one from now on.

[Cornish Cream]

These are lovely Trudy, I have resisted temptation and have only had one.DH and DS are eating their way through them and enjoying every mouthful.

[trudy]

Glad you liked them.

[Denzelmum]

My colleague will return to work tomorrow after taking four weeks off.  Baking in the oven now, morning tea to welcome her.

[Halex]

Just whipped these out the oven, very nive  and light.
Friend coming over for coffee, so thought these looked nice and theyvare.
Thanks Trudy

Hally

[Coops]

I also made these the other day and they are wonderful, so light and fluffy and the lemon gives the perfect balance of sweet and sour, thanks for a great recipe.

[trudy]

Glad you liked them!!!

[Cuilidh]

I would like to attempt a vegan version of this recipe, but have never tried to do a vegan conversion before. I would imagine using the same 250 mls soy milk instead of the milk, but would coconut oil work as the butter replacement and, if so ... still use the 75 gm oil for the butter?  If not coconut oil, any suggestions or ideas what would be a suitable oil substitute?  Maybe margarine??  I've never had to think about vegan versions of sweet food before - I have no problem with savoury meals, but sweet things are all new to me.

[johnro]

Finally made these after being on the must try list forever - thanks Trudy they were a hit with all who consumed the 12 in record time!



Note to self do not do a clean out of any foodie pics in picasa web albums after the mini cherry ripe cheesecake calamity!!!!!!!

[trudy]

Hi Cuilidh,  I have no idea about using coconut oil but I'm sure that margarine would be fine to replace the butter with.
Good luck, Trudy

[Sassafrass]

Just want to add to the praise of these muffin/cakes

I made these last week to take to Brisbane's Ekka (Royal Show).  I made them in Texas muffing tins the night before, and they looked and smelt fantastic.  They lasted well till mid morning where we ate them while watching the wood chopping.  They were a very welcome and filling treat.  While my 3 darling children, husband and I were devouring ours I had an older lady ask where we bought them from.  My DS aged 3 very proudly told her "mummy made them so we could afford a show bag".  He wasn't far off with the prices of things lol.

Thanks for the recipe and the lemon syrup on top soaks through when left over night making the whole muffin/cake even tastier.
Sassafrass

[Chelsea (Thermie Groupie)]

Love the muffins but am wondering how much flour I am meant to use.  I use 250g (2 cups), but am wondering if I am meant to use 340g?  I would imagine that would make a very stiff mixture.

[trudy]

I just use a measuring cup which doesn't have any other measures on it.  I did checkout my daughters and her's had 250mls also stamped on the side.   So I suppose I would just double that (500mls) and if you feel it's too stiff  then add a bit more milk.  Hope this helps.  Just decided to weigh out two cups of flour on my scales (not TM) and the weight of the two cups was 340grms.

[Amy :-)]

I made these this morning. I got 12 large muffins and a few miniatures

They went a bit lopsided in the oven, but there are only four left so I guess they must taste pretty darn good!

Thanks for the lovely recipe trudy

[obbie]

Bump for DeeDub.