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1 Review
mary
February 21, 2021
I had a bag of semolina I'd bought for something else and wanted to use it before it expired. I found this recipe and was excited to try it as a lover of lemon and ricotta. The texture before baking was concerning, but I put it in the oven and hoped for the best (wondering why the temp was specifically 360? Curious cooking temp).
The end result did not match my excitement. The muffin was not the Sunday morning treasure I was coveting. It's hard to describe - like a thick/pasty cornbread without the crunch present in cornbread. I'd added several handfuls of blueberries to the mix and I was glad I did - they were the only thing that made this muffin edible.
I was also skeptical about the lemon slice on top, but proceeded with the instructions. However, this was regrettable - the very thinly sliced lemon was too bitter, even though dipped in syrup, and left an unpleasant wet spot on top when I removed it. The best part of this recipe for me was the pretty photo and the idea of it before eating it.
The end result did not match my excitement. The muffin was not the Sunday morning treasure I was coveting. It's hard to describe - like a thick/pasty cornbread without the crunch present in cornbread. I'd added several handfuls of blueberries to the mix and I was glad I did - they were the only thing that made this muffin edible.
I was also skeptical about the lemon slice on top, but proceeded with the instructions. However, this was regrettable - the very thinly sliced lemon was too bitter, even though dipped in syrup, and left an unpleasant wet spot on top when I removed it. The best part of this recipe for me was the pretty photo and the idea of it before eating it.
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