Lemon Blossoms

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OMG....these are to die for. My family loved them. Then my husband took a few of them to work....and again they were a hit. Lets just say I am having to make another batch right now. These were super easy to make as far as I'm concerned. And the reason the batter is so thick is to give more of a cake donut like consistency. In fact, my grandma said they tasted just like a lemony Entenmanns cake donut. If you add more liquid to the batter than what the recipe calls for, you will have more of a fluffy cupcake. We prefer the thick batter. Sooooo glad I tried this recipe!!!!

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These were so good- i did find the batter a little thick but they baked up fine and popped right out of my muffin pan ( i did spray it liberally with Pam. I love the lemony taste and the glaze was super yummy! Easy to make, tasty to eat--5 stars!

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My son says these are little "scrumptions" (which he uses to describe any tiny bit of deliciousness. As other reviewers have said, they are kind of a pain to make, surprisingly, as the recipe doesn't sound bad. I also added water & lemon juice to the batter (about 1/2 cup total and I still had to scrape the batter off the spoon. Be sure to only fill cups half full - if they overflow the cup they stick tight (personal experience from my first batch. Also, grease the pans VERY thoroughly or the cakes will not come out easily. Next time I may try margarine instead of cooking spray.

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DO NOT MAKE THESE...

Do not make these if someone in your family lacks will power.
Seriously, these are so delicious that it's hard to stop eating them. We first served them at a Christmas Party as an alternative to all of the chocolate and spice based treats. We should have made more, as they were extremely popular.

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Delicious. If you find the batter sticky or difficult to get in the pan neatly, try using a tablespoon sized cookie scoop to fill the tins. It is fast and easy.

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I have made these several times (found the recipe in one of Paula's books and I just love them. I think I will have to make them this week. Um-um-good.

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during one of my catering events, the guests were putting them in their pockets as they left, the hostess got upset because she didn't have any leftovers...it was almost funny.
But I need to make them without the box mix, because I travel overseas and can't find the mix. Can anyone help me out? I need the recipe "from scratch". I wrote to Food Network a couple of month ago, but din't receive an answer.

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i made these they were too much trouble trying to get the right amount of batter in the tins,finally put batter in a ziplock bag,was easier that way but next time i will use mini muffin papers

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People ask me to make these for special occasions now. I have made these over 5 times, always a hit. I love these :

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All I can say is make more they won't last long.