Lime Muffins

These were delicious, but only because of the changes I made. I read the reviews beforehand and adjusted accordingly. Because others said they were dense, I upped the baking powder to 3 teaspoons. The batter was definitely dry, so I upped the wet ingredients by half, to 1/4c plus two tablespoons of both oil and milk. I also made it 1/4 c lime juice instead of three tablespoons, since some had said they didn't taste enough like lime. I added the zest of however many limes that took. I ended up making about 12 cupcakes, removed them from the paper lining, and dipped them in a simple glaze made from powdered sugar, lime juice, and lime zest and put them on a wire rack over a baking sheet to drain the excess and dry. The result was a light, cakey, moist muffin with a refreshing lime taste. Hope this helps. :)

Wow was this batter thick. And the final product was SO dense. Like another reviewer mentioned, they reminded me alot of corn muffins. After tasting one, I decided it needed some more moisture and an extra kick of lime. So, I mixed together about half a cup of powdered sugar with maybe two TBSP lime juice. This made a really thin glaze, which I just spooned onto the tops of the muffins. After sitting for a couple of hours the glaze had dried a bit and whoa! was this exactly what I was looking for! And even better the next day! As is, I had to rate this a three, but with the glaze, a solid four star recipe. I will definitely make these again.

This is *not* a light and moist muffin. Although the lime flavor is nice and subtle, it's texture is like a cornbread muffin. I got 9 muffins out of this recipe and not 12. Batter was very thick, so I ended up adding 2 additional teaspoons of oil and 1/8 cup milk. I used canola oil instead of vegetable. Topped with "Never Weep" Whipped Cream and grated lime.

These are great, I made them into mini muffins for a sweet snack. I too had to add extra milk, oil. I have made them a couple of times now and both times were great!

Lovely! Sweet and very very TANGY. The muffins did not rise as much as my usual muffins but taste definitely better than appearance! Excellant taste-no sour notes . Will make again

I made these muffins years ago before I was a member of AR. That's unfortunate, because I could have benefitted from some of the reviews. I love lime, and muffins are usually a good bet for me. But I didn't like the texture of these, and they definitely were not good keepers. The idea is great, but I haven't made this recipe again. Thanks for the recipe post, though. I enjoy trying new recipes.

First the batter is way too dry when made as directed. I added about 2 T more milk and probably could've added more but didn't want to overmix. I did use buttermilk instead of milk and half Splenda/half white sugar. I probably put more zest in then the amount called for. I think they are delicious! The muffins are pale and do resemble corn muffins. They are dense but I wouldn't call them heavy. I will make these again but note to self: add more liquid!

3 out of 5 people loved these so I am giving them a 3 star. I added some cinamon and nutmeg to spice them up a bit and I added half a banana to increase their moisture. Like others I increased the milk and oil and they were perfectly moist!

The batter was dry so I added some more milk. I got 11 small muffins from this batch. I used fresh limes from my backyard and reduced the sugar as I though 1 cup was too much since my little son would be eating them too. Overall the taste was nice and limey!

These muffins need a little work to make them taste like something. The batter was also very thick; it is no wonder that the muffins themselves are so dense. I ended up adding some limeade concentrate and a little more milk to these muffins to boost the flavor and to make the batter a little more manageable. Even with a glaze, these muffins were not what I was looking for. With my changes, the flavor was great, but the texture was not good. Thanks for sharing; it is a great idea!

These muffins definitely taste like lime! They are very unique. I had to add some extra milk and oil to the batter before baking them because the batter was too dry. They turned out pretty well.

I followed the recipe exactly and they were extremely dry and felt like a lead balloon in your belly. I would not make these again.

The only difference I made was halving the recipe and using one small whole egg instead of "1/2 egg" , used all the zest of one lime so it was more than called for, probably close to a Tablespoon. End result was interesting, normal muffin not extremely lime flavored but very good, also very sweet so I may cut the sugar a bit next time, these would be great for a summer breakfast or with tea. I put a little frozen whipped topping inbetween one and it was pretty much dessert! A recipe that's worth trying if you're looking for something a little different than your normal muffin =)

Very good but DO NOT USE so much lime juice... only use 1.5 or 2 tablespoons because the acidity leaves a very bad taste in the mouth since there is too much juice. Contrary to other reviews, my muffins were very light and fluffy. Delicious except for too much lime juice.

I love lime, but I was dissapointed by this recipe. I added more liquids, lime and I added the glaze like other reviewers; and I still felt the muffins were lacking something. The top was good, but the rest of the muffin did taste more like a corn muffin. Maybe the glaze will soak in and taste better tomorrow. I added some green food coloring and the muffins do look pretty, too bad they don't taste the same way.

Follow advice of other poster and glazed with lime icing. Delicous! I also added a little more milk to make the batter more workable. More like a cupcake than a muffin though.

I followed all the recommendations made by the review posted on 7/09 and I thought they were very good! They were very light and moist with a great lime flavor. I did make the glaze -but perhaps with that alteration they would be very close to 5 stars!

Altered recipe from reading other reviews. 1.5 cups all-purpose flour / .5 cup whole wheat; egg substitute for 1 egg; 1/4 + 2 TBsp milk & oil; used powdered milk; 1/4 fresh squeezed lime juice; grated lime peel from a whole lime.

With one lone lime in the fridge, I decided to use 'er up and try these. To make 'em lower fat, I subbed unsweetened applesauce for the oil. Had to add LOADS more milk & applesauce, as - like everyone stated - batter is THICK! However, maybe I over did it, because not only did I get 12 REGULAR size muffins, but I also got 10 mini-muffins, too! They have a nice flavor, but the texture is so odd.. Really chewy, and they're awfully "heavy".

These were sweet and tangy!! We also had to add more oil & milk to the recipe. We will make these again!

loved these, loved these, loved these. super simple and oh so good. i did add extra milk per suggestions of several other reviewers.

These muffins were ok. I found them a bit dry and the lime taste was slightly overpowering.

These muffins are absolutely delicious, easy and a money saver. I omitted the zest.

I wanted to make bannanna bread but we did not have bannannas. I reamemberd we had limes and i found this resapy. My sisters kept coming back for more it was awsome.

I really enjoyed the taste of these muffins, but the texture needs tweaking. The batter was really thick, and I think this made the texture quite dense. I used buttermilk instead of milk (not sure if this was what made them dense) and had to add more milk and oil. Seemed like there wasn't enough of the wet mixture for the dry mixture. I will try these again with some adjustments.