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1.15.2011

And try to be cheerful

Okay. This year, I’ve decided, is going to be the year of The Breakfast Book. I’m allergic to resolutions, so let’s not use that word. Let’s just say that if I do nothing else in 2011, I would like to spend more time with one of the worthiest books on my shelf, one that has never done me wrong, one authored by she of the famous yeasted waffle, the esteemed Ms. Marion Cunningham. There is no one I trust more on the matter of breakfast. There is also no one else that I know of who has managed to wedge a treatise on manners into a chapter on quick breads. Witness a selection from “Breakfast Table Civility and Deportment” (page 53):

3. Clean fingernails, please.
5. Sit up straight and try to be cheerful.
7. Because everyone is defenseless at breakfast, there should be no contentiousness or crossness.
13. And don’t answer questions in a saucy manner.


I’m hoping to master #13 within the year.



This is Marion Cunningham’s fresh ginger muffin, the best muffin I have made in memory. Possibly ever. I like muffins, but often, I wind up leaving half of the batch on the counter, uneaten, until they’re stiff and dry and I throw them away. I’m more of a scone person than a muffin person. However. I will tell you that in the less than 48 hours since I made a batch of said ginger muffins, eight of them are gone, and of those, only one was not eaten by me. If you give me another hour, a ninth might disappear.

I’ve never seen another ginger muffin, cake, cookie, or other sweet that uses the method this one does. It starts with a knob of fresh ginger root with the skin on, a perplexing and maybe even off-putting detail that, it turns out, works very well.




You mince the ginger in a food processor, and I think this is why you want that skin: without it, the ginger would probably fall apart when confronted with a whirring steel blade. The skin helps the ginger to hold its integrity, so that it reduces to small, discrete bits, not something with the consistency of a smoothie. Then you take those bits and put them in a skillet with an equal measure of sugar. The sugar melts to syrup, and warmed in that syrup, the ginger cooks just enough to lose its sting. Then you take it off the heat, add lemon zest and a little more sugar, and there it is: a lot of flavor in a small, ugly, turmeric-colored heap, ready for mixing into a bowl of batter - which, in this case, is sagely moistened with buttermilk.

The resulting muffins are tender and pale yellow and look a little like cornbread. Mine wound up with humps like madeleines, which is weird, because I’ve never been able to consistently make madeleines with humps like that. Totally unfair. Anyway, the crumb is damp and sturdy but not heavy, and if you eat them while they’re warm, you’ll find that the top has a lacy edge that gives with a crackle. That’s nice.



And then the flavor comes: that quiet, breathy, slow-building heat of fresh ginger root - more a feeling than a flavor, almost. If you eat three muffins in an afternoon, as I did yesterday, you may actually experience a burning sensation at the back of your throat, which I tell you not as a warning, but because it’s awesome. Also: I didn’t notice any obvious ginger skin as I ate, in case you wondered. I imagine it’s good fiber for the digestive tract, if you don’t mind thinking of it that way.

Having now eaten these for breakfast and dessert, I’m thinking they might make a great cupcake - maybe with lemon cream cheese frosting? If you try it, please report.



Marion Cunningham’s Fresh Ginger Muffins
Adapted from The Breakfast Book

A word of warning: before beginning, take care to wash the ginger root well, checking its crevices and wrinkles for dirt.

One (~3-ounce) piece of unpeeled ginger root
¾ cup plus 3 Tbsp. sugar
2 Tbsp. grated lemon zest
8 Tbsp. (1 stick) unsalted butter, at room temperature
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
½ tsp. salt
¾ tsp. baking soda

Preheat the oven to 375°F. Grease a muffin tin.

Cut the unpeeled ginger root into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; alternatively, mince by hand. Measure out ¼ cup – or a little more, if you like. It’s better to have too much than too little. Put the ginger and ¼ cup sugar in a small skillet and cook over medium heat, stirring, until the sugar has melted and the mixture is hot. Don’t walk away from the pan: this takes only a couple of minutes. Set aside to cool.

In a small bowl, whisk together the lemon zest and 3 tablespoons of sugar. Add to the ginger mixture.

Put the butter in the bowl of a stand mixer (or, a mixing bowl, if you plan to use handheld beaters or mix by hand). Beat the butter for a second or two, then add the remaining ½ cup sugar, and beat until smooth. Add the eggs, and beat well. Add the buttermilk, and beat until blended. Add the flour, salt, and baking soda, and beat just until smooth. Add the ginger-lemon mixture, and beat to mix well. Spoon the batter into the prepared muffin tin. Bake for 18 to 20 minutes, or until a tester comes out clean. Serve warm.

Yield: 12 muffins

185 Comments:

Blogger Kate said...

They sound delicious. You write so well that I'm almost convinced to bake...

11:06 PM, January 15, 2011  
Anonymous Nicole @ Arctic Garden Studio said...

I wonder what would happen if you did put them in Madeleine pans. These sound wonderful. I can never get enough fresh ginger in my diet. Now I can add it to breakfast and I just might come close.

11:15 PM, January 15, 2011  
Blogger Junsui said...

Thank you; these look fantastic! And, sad truth though it may be, I'm definitely more of a muffin girl than a scone eater. It's almost a cliche to say it, but it really is all about the muffin top.

11:21 PM, January 15, 2011  
Anonymous Nooks and Cranberries said...

Breakfast is one of the most special meals, yet we all seem to enjoy it all too infrequently. Thanks for the reminder that we should all take the opportunity to sit down and take the morning slowly, enjoying something delicious, maybe by ourselves while looking out at a quiet morning sky, or maybe sharing it with someone wonderful.

11:38 PM, January 15, 2011  
Blogger charlotte said...

my first thought when i saw this shot was 'madeleines' and then 'st john' swiftly followed by 'when'?

in the meantime i'll make these muffins.

11:49 PM, January 15, 2011  
Blogger Eliza524 said...

I'm thinking these would be amazing filled with Dorie's Lemon Cream from her Baking book.

12:08 AM, January 16, 2011  
Anonymous Jackie said...

I love the breakfast book! I have one signed br Marion, who lives in my town! She told me to make the waffles! (which I have and now I'll try these muffins)!

12:10 AM, January 16, 2011  
Blogger Sheena said...

Molly, I've been lurking here for a long, long time, so I'm finally going to leave a comment. All your posts are so inspiring and ever fail to make me want to cook. Thank you.
These ginger muffins look lovely, and I agree, breakfast needs to be savoured more.

12:25 AM, January 16, 2011  
Blogger Patty said...

I'm confused; I thought Marion was a man's name and Marian a woman's... Sounds great; I think buttermilk is probably the secret. It makes great pancakes too (or even sour milk). Not stirring too much is another key.

2:52 AM, January 16, 2011  
Blogger quinn said...

Ginger is my favorite food group.

3:37 AM, January 16, 2011  
Anonymous Haan Palcu-Chang said...

How about cardamom lemon frosting? Or maybe just cardamom?

I only suggest it because the other day we had to do a lunch party at the restaurant I work at in Copenhagen. My friend gave me a really good apple, ginger and cardamom muffin recipe that really was a treat. Just a thought. Thanks again.

3:37 AM, January 16, 2011  
Anonymous Aku said...

I *love* all things ginger and these sound fabulous. I'm not overly enamoured of muffins but I make give these a go and see if they change my mind since they sound and look wonderful. Thanks Molly :)

4:30 AM, January 16, 2011  
Blogger Annika said...

I should have added this book to my wish list the first time you wrote about the yeasted waffle.

Her rules are delightful! I want to become a master of #7. Sad, but true.

I am not an avid fan of ginger but you make these sound like the best thing possible! Thanks!

4:36 AM, January 16, 2011  
Anonymous Robin (Hippo Flambe) said...

I have that cookbook and have discovered many treasures in it. I made the ginger muffins and they mostly met with approval. Cooking for an eight year old and a five year old is often problematic. I love the sour milk waffles as well, although I have been known to add pumpkin or butternut squash puree to them.

Robin

4:57 AM, January 16, 2011  
Blogger Emily said...

I do not like gingery foods that make my mouth burn. And yet, I am going to try these. How do you always manage to do this to me?

Ha-the bit on breakfast civility and deportment is awesome!

p.s.
After trying the famous yeasted waffle, I will never make a different waffle recipe again!

5:02 AM, January 16, 2011  
Anonymous Anonymous said...

I love Marion Cunningham's breakfast book -- found it in the dusty corner of used bookstore a few years ago and bought for pennies :) it is a treasure.

5:08 AM, January 16, 2011  
Anonymous A Plum By Any Other Name said...

You, not be saucy? Now what fun would that be?

I totally agree with you on the whole resolutions thing; I posted a carrot recipe last week, in which I bathed them in butter and ginger ale (and fresh ginger, ironically) in glaze-y protest.

P.s. the breakfast book sounds lovely. I want to start baking more. Though, let's be clear, it's NOT a resolution. ;)

5:24 AM, January 16, 2011  
Blogger Margaret E. Perry said...

she really is the best, ever.

5:25 AM, January 16, 2011  
Anonymous Bogna @ Pots and Frills said...

Dirty fingernails? Well, mine are not dirty but they are always discolored from the food I cook: beets, pomegranates, red cabbage. The most memorable muffins I ever ate were made by an American friend at Oxford years ago. I would be happy to try your recipe to compare.

5:35 AM, January 16, 2011  
Blogger BookishPenguin said...

Yet another cookbook I must add to my shelf. I adore the rules for breakfast; I completely agree that we're all defenseless at that hour.

5:40 AM, January 16, 2011  
Anonymous Victoria said...

This reminds me of a sign my mother had on the wall near her table:

"Cheerful people eat well in my kitchen.

Complainers get dismal dinners."

The Breakfast Book is in the row of my favorites. The Fanny Farmer Cookbook, Twelfth Edition - falling apart, which Marion Cunningham edited, is my personal go-to basic cookbook.

I, too, am a scone, not muffin person. Zuni's Orange Currant Scones are my favorites. There is, however, one muffin I really like - Martha's Tiny Corn Muffins from her book, Entertaining.

This muffin recipe does sound great. I love ginger, especially when its heat comes through. I will grab a knob of fresh ginger at your Fairway next Friday on the way out of town and make a batch of these.

5:53 AM, January 16, 2011  
Anonymous Jessica @ How Sweet said...

This is surely a book I need to pay more attention to as well. I love breakfasts.

6:27 AM, January 16, 2011  
Anonymous Lauren said...

for some reason, although I have an intense passion for ginger (I eat it raw with honey, that's how deep my ginger-love runs) I've never had ginger muffins. This needs to change. Immediately. I have all of the ingredients. Soon my kitchen will be filled with wonderfulness.
Thanks for sharing this recipe!

6:38 AM, January 16, 2011  
Blogger Alicia said...

I love anything with fresh ginger! These muffins sound like a great treat to bring to my office (i'm trying to make friends at my new job!).

Great post as always!

7:05 AM, January 16, 2011  
Blogger Brandi said...

Fresh ginger? That sounds heavenly! I need to get my hands on this book as well. As for saucy answers to questions, I might not be able to ever stop that.

7:17 AM, January 16, 2011  
Blogger Laura said...

I love number 13 too! I met Marion once, she is one of those beautiful women you want to seat down with and hear their stories.

I will have to try these asap, as I am always in the look up for tasty recipes that would work as cupcakes.

Thanks!

7:22 AM, January 16, 2011  
Blogger sweet road said...

Yum! The polaroids make them look so much more cute!

7:24 AM, January 16, 2011  
Blogger alexandra said...

how is it that you almost always sell me on the recipe but on a new cookbook as well? my collection continues to expand. . . but i'm not complaining. thank you for this wonderful sounding muffin recipe - i just can't wait to make them. and as far as your non-resolutions goes - i like the idea. happy new year!

7:31 AM, January 16, 2011  
Anonymous dc sarah said...

I too own that book and read it at night like a novel. I like the idea of spending more time with it this year. And, I am also an immense fan of any baked good with ginger in it, so clearly I'm going to have to make these, toute de suite!

7:32 AM, January 16, 2011  
Anonymous LaurieA-B said...

I love #13--it reminds me of Ma Ingalls. Now I will be watching myself for sauciness.

7:46 AM, January 16, 2011  
Blogger Debra said...

These sound lovely! And congrats to me for having this book on my shelf too! Confess it has been sorely underused . . . thanks for bringing it to the forefront.

7:55 AM, January 16, 2011  
Blogger Rosiecat said...

Hee hee! I remember that little section on breakfast manners and thought it was kind of adorable because seriously: it's unfair to argue at the breakfast table when I'm uncaffeinated and weak with sleep.

Molly, do you ever freeze your muffins? I have to freeze mine because a dozen muffins is too many for one person to eat in a timely manner.

7:57 AM, January 16, 2011  
Anonymous ellen said...

I have been cooking out of The Breakfast Book for almost 20 years and I've never made these muffins! Must try soon.
Molly, I love the steel cut oatmeal pancakes if you haven't tried them yet.

8:10 AM, January 16, 2011  
Anonymous emily said...

I bought The Breakfast Book recently and had looked at the ginger muffin recipe but not tried it yet. I just made them this morning (I had some buttermilk in the fridge that needed to be used) and they are delicious. Thanks for the inspiration, I get excited every time your blog pops up on my rss feed.

8:11 AM, January 16, 2011  
Blogger nzle said...

I woke up this morning, logged into my Google Reader, saw this recipe, and knew what I was going to have for breakfast, even if it would delay when we'd eat by another half-hour or so.

They're fantastic, absolutely amazing. I have a feeling we'll be having them for lunch, too, on this lazy Sunday.

8:19 AM, January 16, 2011  
Blogger Kacrates said...

That sounds very yummy. I love the ginger. I also like going to the market and picking out fresh ginger, you can use them in anything.

8:22 AM, January 16, 2011  
Anonymous sprite said...

The Breakfast Book is my favorite cookbook, but I've never tried this particular recipe. Now I'm wondering how much ginger I have in my fridge. Thanks!

8:24 AM, January 16, 2011  
Blogger Holli said...

I just want to say how much I truly enjoy your writing and your photographs... amazing stuff....

8:32 AM, January 16, 2011  
Anonymous Andrea [bella eats] said...

Mmmm...I love all forms of ginger, especially in baked goods. And your description of these muffins...oh my. I'll be making them soon, I feel certain.

8:46 AM, January 16, 2011  
Blogger Denise said...

May I add a comment regarding the skin on ginger root? I use ginger in my cooking at least four to five times a week (lots of South Indian food at my house) and never peel the root. Usually I'm mincing the ginger and I've never discerned a problem with the skin. I've even heard people (Food Network, I'm looking at you) say the skin in "indigestible." However, I do agree it's best to wash it to remove the flakes of dirt I sometimes swear at, brushing them off my cutting board.

Can't wait to try these muffins!

8:50 AM, January 16, 2011  
Blogger cottonjens said...

i am not a very good cook but enjoy good food and your blog. my wonderful tasteful mom gave me Marion Cunningham's Learning to Cook many moons ago... and if I were to clear all my cookbooks (which I contemplate doing) I would keep hers. she reminds me I can do "that" right with guidance. Her photo is on the cover has a comforting aura too, and I wish she lived in my hometown!

9:09 AM, January 16, 2011  
Anonymous liz said...

These muffins sound wonderful for a cold New England morning -- with or without frosting!

9:12 AM, January 16, 2011  
Blogger Aspen Anne said...

Love that book. I suggest you try the cornmeal pancakes next.

9:12 AM, January 16, 2011  
Blogger Renai said...

This is almost a little funny and perfectly timed. I was on a quest on Friday night to make ginger cupcakes, but I wanted to use this honey ginger white balsamic vinegar that I have. I decided that buttermilk was the best route to go (curdling my milk with my vinegar). But they just turned out... meh. So, now- these! Just perfect.

9:22 AM, January 16, 2011  
Anonymous SeattleDee said...

Thank you for adding a smile to my morning with this post. The recipe sounds inviting, and the comments suggesting madeleine pans and lemon cream take it over the top. Sigh! so much for 2011 healthy eating resolutions.

10:09 AM, January 16, 2011  
Blogger Alison K. said...

Her buttermilk pancakes are the best!

10:13 AM, January 16, 2011  
OpenID bferry said...

there is not a single recipe in that book that has disappointed me. i love everything about it. these are definitely next on my list!

10:47 AM, January 16, 2011  
Blogger Krysta said...

Oh my gosh, those look amazing!

11:26 AM, January 16, 2011  
Anonymous My Little Expat Kitchen said...

I must definitely try to master #5. I'm terrible at breakfast time *and* at breakfast. I'm usually grumpy in the morning, trying to shake off my sleepiness and always settle for cereal with milk. Nothing in the vicinity of a muffin, unless it's a special occasion. I'll try these. You got me all excited with your description of these gingery sweets. Thanks!
Magda

11:35 AM, January 16, 2011  
Anonymous Ian @ All Things Ginger said...

They look scrumptious and will make a tasty change to my ginger marmalade on toast.

11:44 AM, January 16, 2011  
Anonymous gina said...

Should I shy from saying that my
shelves fairly groan from the weight
of cookbooks? My copy of The
Breakfast Book (purchased in 1988)
is probably one of the most dog eared,
stained and smudged, nearly burned,
torn and splitting of them all. Clearly
loved and used and always rewarded.

12:00 PM, January 16, 2011  
Blogger Jen said...

These sound like a must bake. I love Ginger in any form and I think they would be an excellent cupcake with an orange zest buttercream frosting.

12:24 PM, January 16, 2011  
Blogger Christina said...

Love that book! My grandmother (who died 8 years ago) gave it to me and now I know all of her secrets and have chosen not to tell, either :) My favorite recipes in there are the ginger muffins, irish oatmeal muffins, and best american white bread. Can't wait to see your results.

12:54 PM, January 16, 2011  
Anonymous Jen said...

Breakfast is my favorite meal, and we have taken to calling Breakfast for Dinner, "Brinner."

1:33 PM, January 16, 2011  
Anonymous Anonymous said...

I love it that you're concentrating on this book. I've had it for years and have only made the yeasted waffles, but have been wanting to make more. Looking forward to reading about your breakfast adventures.

2:06 PM, January 16, 2011  
Blogger Ann said...

wow, these sound neat!

2:14 PM, January 16, 2011  
Anonymous Eden of Woolflower Boutique said...

Yum! Those sound really good.

I used an apple muffin recipe to improvise pear-vanilla muffins with blueberries a couple weeks ago, and they were a big hit with my family. A little on the sweet side though. Word to the wise: Pears are sweet enough they do not need as much sugar as apples.

2:40 PM, January 16, 2011  
Blogger Candace said...

The yeasted waffles and the apple pancake from that cookbook are made regularly at our house. I maybe have to try these muffins tomorrow...

2:47 PM, January 16, 2011  
Blogger LeeAnn said...

I'll be filing this recipe away! There are certain ingredients that I file recipes under specifically because of said ingredient. They are not listed under 'sauce' or 'baking'. Ginger is one of them. It stands alone. Just like rhubarb. Can't wait to make this!

2:48 PM, January 16, 2011  
Blogger Briana Thirloway Thiodet said...

I love the simplicity of your photos. May I ask, what camera are you using and is it a program that turns them into polaroid shapes?

4:06 PM, January 16, 2011  
Blogger Maureen said...

oh yes. I can see - taste! - them with lemon curd.

4:21 PM, January 16, 2011  
Blogger Lee said...

"And then the flavor comes: that quiet, breathy, slow-building heat of fresh ginger root - more a feeling than a flavor, almost."

This has got to be the most beautiful (dare I say, sexy) sentences I've ever read about a muffin.

As always, I truly enjoy your writing and your recipes. Thanks.

4:24 PM, January 16, 2011  
Blogger Rebekka Seale said...

Oh gosh. I love #7 because it really is true. Truly true.

5:26 PM, January 16, 2011  
Blogger Molly said...

Hi, friends. Hope you've had a good Sunday.

Briana Thirloway Thiodet, I'm using an actual Polaroid camera from the 1970s - a model called the SX-70. (Here is some information on it.) I stockpiled a bunch of film for it, but now I only have one pack left. Very sad. Magical stuff.

6:00 PM, January 16, 2011  
Anonymous jackson said...

Hi, Molly - made these this afternoon, and they were fantastic. I was very skeptical about the unpeeled ginger, but after one bite all my skepticism was washed away. These are wonderful, bright with lemon and ginger, definitely muffins to make again. Thanks.

6:12 PM, January 16, 2011  
Blogger Laurie said...

These muffins look delicious to me, but my sister doesn't eat sugar and I'd like to make them for her, do you have any idea what I could substitute for it and how much?

Thanks!

6:24 PM, January 16, 2011  
Blogger Molly said...

Laurie, I wish I could help! But I don't have any experience with sugar-free baking or sugar substitutes. Maybe someone else reading this might pipe up with an idea?

6:31 PM, January 16, 2011  
Blogger Katie (Mama May I) said...

Not peeling the ginger? I'm intrigued! Looking forward to trying these. Thanks for sharing!

7:09 PM, January 16, 2011  
Anonymous molly said...

My page 53 is dog-eared, my no. 7 underlined. I have much work to do, where mornings are concerned.

Thanks for the Lebovitz link. I have a standing date with my 5 year old to make Madeleines next week, and was in dire need of a reliable, humpy-bumpy backed recipe. Done.

7:09 PM, January 16, 2011  
Anonymous Mikaela Cowles said...

I feel like I should go buy this book as well. These look wonderful. I think ginger makes for the most amazingly warm and comforting spice, while still somehow being spicy or a little different. Thanks. I can't wait to try these and the recommendation of skin on in the food processor is a great one.

7:33 PM, January 16, 2011  
Anonymous David said...

Love The Breakfast Book. In fact just made MC's Dutch babies for the family today. Tripled the recipe...big, puffy, golden, and served with lemon juice and confectioner's sugar....our copy of the book is old, the spine cracked and pages separated. Well-loved. Thanks for pointing to the ginger muffins. Never tried and now will.

7:38 PM, January 16, 2011  
Blogger alissa said...

Molly I was given a copy of "A Homemade Life" last week, and I finished it one day (I have two small children so my time is limited). I wanted to thank you for sharing your thoughts on food and life with the rest of the world. I am now an avid follower of your blog, and I can't wait to try some of your recipes.

8:00 PM, January 16, 2011  
Blogger flwrjane said...

Ok I'm in. Not just for the muffins, but I noticed a lot of people mentioned waffle recipes and having just received a waffle iron as a gift today......

Oh and I just finished your book today. Love it, love you and Brandon.

Hurry up and write another one, will ya?

xo Jane

8:38 PM, January 16, 2011  
Blogger Georgia said...

Ooh, lovely! I'm always up for any excuse to include ginger in baking. And especially for a breakfasting item, my wordy yes! Thanks for the wonderful recipe, I think it will be made within the day!

10:12 PM, January 16, 2011  
Blogger Anne-Maree Palmieri said...

Gosh! What an interesting recipe.... I'm definitely giving it a whirl. I was thinking, a lemon syrup drizzles over while they're warm would be good too... Great blog by the way xxx
http://scrumptiousamp.blogspot.com/

10:18 PM, January 16, 2011  
Blogger James said...

Interesting you wrote about this today, since I just pulled out my copy of this book to get inspired for dishes to prepare for breakfast for my lodge guests tomorrow. I look forward to seeing what you come up with this year!

11:59 PM, January 16, 2011  
Blogger Gemma said...

Would it be weird to buy this book when I live with someone who doesn't eat breakfast? I love the idea of one of these as a mid-morning snack at work - all that ginger, yum.

1:49 AM, January 17, 2011  
Blogger Christy said...

Ginger muffins? That's quite a zesty flavour for a muffin! =)

2:55 AM, January 17, 2011  
Anonymous FoodieMommy said...

I love this technique. Without a lemon, I used a lime instead. I have some leftover sugar-lime-ginger mixture that I hope to toss into a rum drink later (!). But I am also thinking that you could substitute any citrus and, yes, make a heavenly cake. Thanks for the reminder to reread the Breakfast Book. There are so many gems in there.

4:26 AM, January 17, 2011  
Anonymous zephyr said...

oh my. i am salivating.
i will make these.

i learned from Barbara Tropp, many years ago in her engaging books, that peeling ginger is unnecessary. So i happily gave it up a long time ago. The peel is so thin, it always disappears.

6:20 AM, January 17, 2011  
Anonymous Alyce Morgan said...

My favorite baking book of all time is The Fanny Farmer Baking Book written by Marion Cunningham. It is my go-to, tried and true guru...and it's beginning to fall apart. I think it's out of print, which is sad.
Great idea to work on breakfast, Molly. I am currently testing blue cheese biscuits w/ steak!

6:55 AM, January 17, 2011  
Blogger GirlSavorsLife said...

Love ginger-- these sound fantastic.. and a little sweet-tangy lemon drizzle sounds like the perfect topping.

7:12 AM, January 17, 2011  
Blogger Anna said...

I love ginger. These look wonderful.

7:33 AM, January 17, 2011  
Anonymous lauren said...

I was inspired by these muffins and really wanted to make them, but don't have a muffin pan! It's sad, but I made these ginger cookies instead: http://spicedplate.blogspot.com/2011/01/triple-threat-ginger-cookies-gluten.html

8:03 AM, January 17, 2011  
Anonymous foodie and the chef said...

Oooh ginger is so amazing when I'm feeling a little lack-lustre: perfect breaktfast hit !

8:26 AM, January 17, 2011  
Blogger Maria said...

Unrelated to the post - although these do sound delicious!

I just finished reading your book, and the final sections about the wedding made me cry, just at your happiness! you describe it so well. The book is a real jewel Molly, with funny bits (Moo-leee, ce n'est pas un hotel!!!), sad bits, falling in love - life in a word!

9:16 AM, January 17, 2011  
OpenID highplainsdrifters said...

Best muffin in the world, hands down: Bongo Java, a coffee shop in Belmont, outside of Nashville, has an almond shortbread concoction the likes of which I've never seen before. Crisp and crunchy on the outside, super moist and soft on the inside. Kinda like a Cadbury Easter egg. Only with totally different. I've never run across anything like before or since.

9:25 AM, January 17, 2011  
Anonymous lauren said...

i have loved this book forever. And my very favorite, are the nutmeg muffins. They are beyond sublime.

10:46 AM, January 17, 2011  
Anonymous marcia said...

Love this book too..also her "Supper Book" ..My scale recently died..about how big (eyeballed) would a 3 oz. piece of ginger be? I have a nice large piece that should do nicely, more or less .Thanks

11:25 AM, January 17, 2011  
Anonymous Missy said...

I have have The Breakfast Book for ~ 22 years. I have her classic waffles bookmarked because they are our "house" waffles. Thank you for highlighting another soon to be favorite.
I have The Supper Book also by Mrs. Cunningham filled with more treasures.

11:27 AM, January 17, 2011  
Blogger Molly said...

Marcia, I can't remember exactly what that amount of ginger root looks like - the piece I bought was way too big - but if I were you, I would just throw some of it in the food processor and see how much minced ginger it yields. You want to wind up with 1/4 cup.

11:47 AM, January 17, 2011  
Anonymous Lin said...

I've been making Madeleines for years, and always had them hump very nicely. (Knock on wood! Hope I haven't jinxed them for the next time!) My understanding is that chilling the batter first (up to 24 hrs), then putting the cold batter into a hot oven shocks it into creating the distinctive hump.

11:48 AM, January 17, 2011  
Blogger asb said...

Another thing for the to-do list...

These sound delightful - just the job for a winter morning.

1:14 PM, January 17, 2011  
Blogger tweal said...

Ha, those morning tips are hilarious! "People are defenseless in the am" - yes!

Yummy looking muffins too :)

1:42 PM, January 17, 2011  
Anonymous Tina said...

I, too, rely on this book for its great recipes.
Some years back, a number of the book's recipes were used at Bridge Creek restaurant in Berkeley (now long gone). The "heavenly hots" pancakes, made with sour cream are ethereal. And if you not tried the the potato bacon pie yet, I recommend it. It even works with turkey bacon. The lemon pancakes are great (though I sub ricotta for cottage cheese), and on and on.

2:23 PM, January 17, 2011  
Blogger Ryan said...

I used to make ginger muffins that were then dipped in melted butter then rolled in sugar mixed with ground ginger. They sure were tasty. These sound equally good with lots of fresh ginger

2:31 PM, January 17, 2011  
Anonymous shedilly said...

Molly, you are a chef, you must be saucy! And I enjoy your sauciness cuz I am saucy too.
I still vote for the Joy of Cooking buttermilk waffles as tops. And I think I will turn the ginger muffins into waffles too...with maple syrup, please.

2:37 PM, January 17, 2011  
Blogger Jane said...

I love this cookbook too! Just yesterday used it to make the most delicate buttermilk pancakes. It's an old gem that gets little attention these days. I suspect that's true because it contains not even one slick photo! But that's part of its charm. Really a lovely little book. It doesn't surprise me in the least that you appreciate it!

3:52 PM, January 17, 2011  
Blogger Sara said...

I love the breakfast book! It was one of three I took when my mom was downsizing.

5:38 PM, January 17, 2011  
Anonymous kickpleat said...

This looks like the ideal breakfast - or all-day kind of snack. I love ginger and I'll be trying this soon...maybe even tomorrow morning. A cheerful morning soaked with ginger sounds just about perfect.

5:47 PM, January 17, 2011  
Blogger Nancy said...

Wouldn't those suggested breakfast manners be perfect posted above the dining table? These muffins sound lovely. I've added grated, skin-on ginger to pancakes and quick bread with great results; it seems to enhance the gingery flavor. I'll have to try these.

5:53 PM, January 17, 2011  
Blogger AH said...

I always leave the skin on ginger, even for baking. I especially love fresh ginger in these gingerbread cookies: http://aladistasio.telequebec.tv/recettes/recette.aspx?id=64 (the recipe says leaving the ginger in the oil is optional, but I think it's essential).
Gotta try these muffins!

5:53 PM, January 17, 2011  
OpenID Angie said...

I wonder if these wouldn't make a wonderful hangover cure. Ginger eases nausea, no? Hmm things to think about.

6:42 PM, January 17, 2011  
Anonymous Jess said...

Uh! So pretty. I never knew muffins could be pretty, you have proved me wrong.

8:45 PM, January 17, 2011  
Blogger Cathy @ ShowFoodChef said...

Molly, so loved reading this post and I have to say you've sold me on trying these muffins, in fact I think I can smell the ginger already from your descriptions. I hope you don't take ALL the saucy-ness out of your responses, as I believe you could get by with a tsp. of it just because you're so adorable. :D (Remembering you from IFBC) Sending love.

9:07 PM, January 17, 2011  
Blogger Amanda said...

They sound amazing. I don't bake often, but those will be at the top of the list once I get the urge.

9:45 PM, January 17, 2011  
Anonymous Fox Den said...

I've just stumbled onto your book, and am loving it. The hard part is trying not to read it too fast...I feel like I should take the time to make each recipe before moving on to the next chapter, so as to fully savor and experience your storytelling. Thanks for inspiring me.

9:53 PM, January 17, 2011  
Anonymous Emma @ Shichimi said...

Beautifully simple - both these muffins and your photographs. The lush descriptiveness of your prose is the perfect counterpoint!

10:04 PM, January 17, 2011  
Blogger Nicole said...

They are in the oven right now, in Madeleine pans. I just peaked in and they do have the perfect little hump. You were right on. Can't wait to taste them.

11:17 PM, January 17, 2011  
Blogger Damaris @Kitchen Corners said...

reading your book and then reading this post...you're pure delight.

11:19 PM, January 17, 2011  
Blogger Sally said...

These sound amazing!

I really want to try, need a food processor so badly!

5:01 AM, January 18, 2011  
Blogger Jennifer said...

I love the Breakfast Book. Her heavenly hots are well...heavenly. I also once worked at a Bed and breakfast...and it is true that no one should ever be cross at the breakfast table-I once had two guests get into a heated debate about gun control. NOT good.

6:44 AM, January 18, 2011  
Blogger Figs, Bay, Wine said...

Oh that is a wonderful book, but I've never made the ginger muffins. Now clearly I must. They sound heavenly. Hope all is well!

9:02 AM, January 18, 2011  
Anonymous aimee said...

i have these on my list to make today. one question, why do i have to weigh the ginger and then measure by volume? do you not use the whole 3oz piece?

10:23 AM, January 18, 2011  
Blogger Oana said...

This post really made me laugh!:) Can't wait for more, especially since it will be breakfast related! :)Saucy manner! Love it! :)

11:11 AM, January 18, 2011  
Blogger amanda said...

The Breakfast Book is wonderful, as are all her books, and YOURS! My favorite recipe in the BB is the Dried Fruit Cream Scones, which I make with Mission Figs. The recipe has spread all over Virginia and California because so many people have asked for a copy. It is no fail and does not have that heaviness that scones often do. Hmmm . . . ginger might be a good variation.

11:39 AM, January 18, 2011  
Blogger Penelope said...

I made these in mini form and brought them into work this morning, needless to say an entire community of booksellers were huddled around them for a good fifteen minutes after we opened :)

12:42 PM, January 18, 2011  
Blogger Jake and Jess said...

Oh #13. How I could learn from you...

2:02 PM, January 18, 2011  
Blogger lisamarie said...

these muffins make it much easier to be cheerful at the breakfast table - like a bite of sunshine on a gray wintry day!

2:35 PM, January 18, 2011  
OpenID beckhen said...

I made a slightly healthified version (applesauce for half the butter and whole wheat pastry flour instead of all-purpose), and still got an outstanding result—light texture and super ginger flavor. Thanks!

4:04 PM, January 18, 2011  
Blogger andreagroves said...

I don't like the word 'resolution' either. To me, it's something people pick up and drop, something that is silly, something that the masses do because everyone else does it.

That being said...I've never heard of that book! I'll have to see about investing in one. You describe it so wonderfully.

Thanks for sharing the recipe! Perhaps I'll make those muffins one day...

7:14 PM, January 18, 2011  
Blogger ~Melissa said...

Not a muffin fan, but the way you describe this - it seems close to a religious experience :-) I'm making muffins this evening!

4:45 AM, January 19, 2011  
Anonymous jvp2011 said...

these cold snowy days make me long for these muffins...try these scones too http://orangemadeleines.blogspot.com/

7:47 AM, January 19, 2011  
Blogger JT said...

Like many here, I cant get enough of ginger, my favorite is a hard Ginger nut type biscuit with a nice strong(ish) cup of tea (i'm in the UK, but these are going to get a try tomorrow.

Another set of fantastic pictures too, who would have thought os a subject of kitchen roll and a muffin woudl look so good

8:11 AM, January 19, 2011  
Blogger Molly said...

Aimee, I'm sorry for not getting back to you yesterday! (Tuesday is my Sunday, and I try to stay away from the computer.) The weight measurement for the ginger is mostly to help you when you're at the grocery store. It's just a rough indication of how much ginger you need. The 1/4 cup measurement is what you want to pay attention to when you actually make the recipe. I hope that helps.

10:51 AM, January 19, 2011  
Anonymous Anonymous said...

i was having a terrible day, but now i feel better. cheerful even, so thank you

10:53 AM, January 19, 2011  
Anonymous saltandserenity said...

Oh how I love this cookbook!! Have you tried the Raw Apple Muffins (Page 58.)? I am not really a muffin person but they changed my mind completely.

11:24 AM, January 19, 2011  
Anonymous Angharad said...

I adore those rules for the breakfast table! #13 is an issue for me as well...

1:06 PM, January 19, 2011  
Anonymous Anonymous said...

This recipe book sounds amazing. I want to get a copy now. Thanks for the post about the muffins they really do sound good, maybe I'm more partial to your cupcake idea though. By the way I love your photos.

7:18 PM, January 19, 2011  
Anonymous LisaK said...

I adore The Breakfast Book. I found it used years ago and it's one of my favorites. Try the Crackered Eggs sometime - a strange concept, but very tasty. The Supper Book is great, too. Thanks for your blog - can't wait to find out more about your new book. :)

8:32 PM, January 19, 2011  
Anonymous Rosemary W said...

Molly, I just made your muffins and they WERE delicious. I posted about them on my blog, with a link to yours at: http://rosemarywashington.wordpress.com/2011/01/20/lemony-gingery-heavenly-muffins/.

9:25 AM, January 20, 2011  
Blogger alphawoman said...

I can't wait to try this and I am on a diet. Shoot.

11:17 AM, January 20, 2011  
Blogger Modern Crush said...

Just bought the book for $7.50 online - thank you for the inspiration!!

xo

2:08 PM, January 20, 2011  
Anonymous Liam said...

Never been on your blog before, but as soon as I read the article about these muffins I got up from my computer and went and made em :) they are every bit as good as they sound

5:05 PM, January 20, 2011  
Blogger Wife said...

Wow! Just made these and they are amazing (I have a small ginger obsession). My husband is so happy to have them for breakfast tomorrow. Thanks for sharing!
p.s. Love your blog!

5:20 PM, January 20, 2011  
Anonymous Tina said...

I have seen your blog from an article entitled Time Online Top 50 World’s Best Food Blogs and my congratulations for being included in the list. I have tried the recipe and it is amazing. You know what I agree with you in the part of slowing down in the morning. I never had really a good breakfast. I always rush in the morning and sometimes I even find myself missing breakfast.

2:48 AM, January 21, 2011  
Blogger linda said...

thank you for making me aware of "the breakfast book!"
i bake a lot of muffins & since i recently "awoke" to ginger i cannot wait to re-create these…would be running to the local fruit shop but, the winter storm is detaining me.
molly, thank you for inspiring!

2:59 AM, January 21, 2011  
Blogger Melomeals: Vegan for $3.33 a Day said...

I love ginger and lemon together.

7:10 AM, January 21, 2011  
Anonymous Barton said...

Nice technique both ginger and writing. My wife is a ginger freak i might try it with pancakes.

4:37 PM, January 21, 2011  
Anonymous lillieinthecity said...

I'm loving these gorgeous muffins - and included them in my blog's friday 'recently found' (http://www.lillieinthecity.com/2011/01/happy-weekend-1-21) - just wanted to share the love :) now must track down a copy of that Breakfast Book...

4:40 PM, January 21, 2011  
Blogger Claire said...

Agave nectar is a natural sugar substitute that can be tolerated by most people that can't eat sugar (like me). It bakes well, I've found, but there would be some experimenting involved :) I might have to try it with these muffins.

5:34 AM, January 22, 2011  
Anonymous chinese grandma said...

love marion cunningham and the breakfast book! it's a little treasure on my cookbook shelf. could live on her dried fruit cream scones - so easy, so moist. keep meaning to try more of her recipes, ginger muffins are going on my list! thanks.

6:45 AM, January 22, 2011  
Anonymous Katie@Cozydelicious said...

I love The Breakfast Book! But I have never tried these muffins. They look wonderful. I have been on a ginger kick recently so these are such a great idea right now!

11:44 AM, January 22, 2011  
Blogger betty said...

It sounds really delicious, never tried them and I will sure do now :)

4:02 PM, January 22, 2011  
Blogger Needleforhire said...

I love The Breakfast Book. I also love The Supper Book. And as someone else stated earlier, the crackered eggs are really, really good. I had always bypassed the Ginger Muffin recipe, but now, now I just might have to run out and get some ginger root tomorrow morning so I can make these. Oh hell. I don't have a food processor. Well damn. I was going to ask Santa for a food processor this year, but he brought me a new ( used ) Bernina instead.

12:23 AM, January 23, 2011  
Blogger segwil said...

Recently finished your book and am cooking my way through the recipes! I had some wonderful little tuna buchons last week and this week had wonderful ratatouille with a fried egg.

I come cook breakfast for my parents every weekend and today (for the second time) we had a dutch baby. And NOW I am baking these ginger muffins for a ginger-lover's birthday.

THANK YOU!!!

7:39 AM, January 23, 2011  
Anonymous Lorene said...

I LOVE Ms. Cunninghams Breakfast Book - but I confess I only make her Dried Fruit Cream Scones (pg.55) Scone-lover that you are, surely you've tried her version. Easy-peasy, no cutting in butter with knives; I hate cutting in butter with knives. Go there. Make them. You'll thank me. (shyly) here's my blog homage to these delicious morsels http://plantedathome.com/2010/12/25/white-christmas/
All the best!

12:32 PM, January 23, 2011  
Blogger shippedupon said...

oh, great - a breakfast book. yes, by all means, that would be wonderful. mind you, i started a diet and began reading The Homemade Life ON THE SAME DAY, and it was positively ugly. so if you detect a bit of 'sauciness' in my tone, it's just the i'm not sure my diet can handle another book by you. and i mean that as a compliment!

9:27 PM, January 23, 2011  
Blogger Lisa G said...

I made the ginger muffins yesterday - wonderful way to start off a Sunday morning with my family! I used an extra-large muffin pan, so I yielded 6 muffins. My young daughters were "claiming" the extras after taking their first bite!

12:15 PM, January 24, 2011  
Blogger Heidi Robb said...

Oooh, can't wait until you bake the custard-filled cornbread. One of my most-cooked and beloved books.

12:18 PM, January 24, 2011  
Blogger Jess said...

Just made them tonight, and they are fantastic! Delicious, flavourful, and interesting all at the same time. I can feel that little burning in my throat, but as you mention, that is definitely not a bad thing. Mmmm ginger muffins!

9:18 PM, January 24, 2011  
Blogger Giovanna said...

Our copy is so well-loved. My very very favorite recipe is the nutmeg muffins. But I've never tried the ginger muffins! Next up...

12:08 PM, January 25, 2011  
OpenID marthamuse said...

This is one of my favorite, cozy cookbooks. Thank you for bringing it to light again!

8:43 AM, January 26, 2011  
Anonymous Nest and Sparkle said...

These look amazing. Love ginger and I am excited to be introduced to a new breakfast book. Another one I love for breakfast treats is the Four Sister's Inn cookbook.

4:53 PM, January 27, 2011  
Anonymous Evangeline said...

they sound like they should be made tomorrow morning. can i substitute anything for buttermilk if i don't have any?

4:17 AM, January 28, 2011  
Blogger Speckle of Dirt said...

Those look moist and light. Definitely going to give it a try!

11:14 AM, January 28, 2011  
Anonymous Sarah said...

I need this cookbook asap. I loved the waffles, and now the ginger muffins.... oh my! I made a pear-ginger version that was incredible over the weekend. I loved the shape of these muffins. They puffed up, but not too much. I could definitely see them as a cupcake with cream cheese frosting.

12:37 PM, January 28, 2011  
Blogger Lynn Bruce said...

Made them last night with King Arthur's White Whole Wheat Flour.
Marvellous warm with a bit of butter, but you know what? I think they're actually better today -- the ginger and lemon seem to have partied their way into the crumb overnight.

Thanks for another lovely recipe!

6:25 PM, January 28, 2011  
Blogger Jonesy said...

"Wow, those are awesome!" -- The text I received from my husband after dropping off a batch of these to the hospital where he was on call this weekend. He is not prone to hyperbole, so this is a real compliment. As I understand it, the nurses finished off the batch and loved them too.
The whole lemon-sugar-ginger thing is a bit of work, but in an enjoyable, meditative sort of way. Well worth the payoff. Thanks.

1:28 PM, January 29, 2011  
Anonymous Summer said...

Mmmmm... so good. I never go wrong with recipes from your site. Thanks!

4:23 PM, January 29, 2011  
Blogger lola said...

Thanks for bringing this wonderful old cookbook to the front of my shelf again! I feel sorry for anyone not at my house this morning to share these muffins with me!

8:26 AM, January 30, 2011  
Anonymous Jael said...

This skin-on gingner technique sounds utterly bizarre -- and I can't wait to try it!

1:24 PM, January 30, 2011  
Blogger Emily and Dan's Big Adventure said...

Made these for breakfast this morning, they were DELICIOUS! Rave reviews all around the table. I used a heaping 1/4 cup of ginger and it definitely wasn't too strong. I love the idea of a lemon icing, mayhaps I'll try that next time. Thank you!

4:34 PM, January 30, 2011  
Anonymous Bijouxs said...

I also love Marion's waffle recipe. I have been making them since I found her book "Lost Recipes" and they were one of the first recipes I featured on my blog Bijouxs. Maybe I need the Breakfast Book too...

6:58 PM, January 31, 2011  
Anonymous Anonymous said...

I made these yesterday to brighten up our snow day and they did not disappoint! Thanks Molly and Marion!

8:46 AM, February 02, 2011  
Blogger AppleyEverAfter said...

I find it unusual that you ask to weigh 3 oz of ginger and then measure 1/4 cup, but otherwise, interesting recipe! I love how my hands smell after mincing up all that ginger. They look beautiful and taste even better. I added a half cup of cranberries to the muffins to give them a little bit more texture.

I actually made 5 muffins and a loaf of bread, but I wouldn't recommend it because it seems like the outside cooks a lot faster than the inside. I'd stick with the muffins.

4:38 PM, February 02, 2011  
Blogger Molly said...

AppleyEverAfter, thanks for giving them a go! To clarify, the weight measurement for the ginger is just to help you when you're at the grocery store. It's a rough indication of how much to buy. The 1/4 cup measurement is the more important one. Sorry for any confusion!

5:59 PM, February 02, 2011  
Blogger claire said...

molly, i'm just now eating the last one for my morning tea, and thinking about how i can find the time to make another batch tonight. i'm no baker but i totally rocked these. nathan was so impressed : ) thanks, dear!

9:15 AM, February 03, 2011  
Anonymous HayleyHB said...

I made these the other night- and the ones that I did not eat warm- I made a butter cream cheese frosting with some fresh orange juice. Yum!!!
I didn't have any milk or buttermilk- so I made some with heavy whipping, and a soy creamer and orange juice- also out of lemons!
I think I could eat just the ginger with melted sugar!!!
Thanks for sharing this recipe!

8:26 AM, February 05, 2011  
Blogger brie said...

I made these this morning. They are truly outstanding! Yum yum yum!

12:05 PM, February 06, 2011  
Blogger paper{whites} said...

I just made and devoured fresh out of the oven. Another Marion + Molly perfection. Thank you! I also made a tart lemon-y cream cheese (and butterless!) frosting for spreading/dipping for dessert. The two together are heavenly! And now I'm on a sugar high.

12:01 PM, February 12, 2011  
Anonymous Deirdre said...

I made this as a cake and it is delicious! I poured it into a loaf pan and baked for 1 hour and got a lovely gingery cake with a crisp crust and a soft inside. Thanks!

7:24 AM, February 14, 2011  
Blogger gremolata said...

Could hardly wait to get all the ingredients and get home to make these...So good and very interesting
to do....Just fabulous...Ordered the book you wrote today, even if I already have it...so many cookbooks, so little time..It was the ginger and lemon that got me going.
Today it was 62 degrees in Boston!

former chef

6:41 PM, February 17, 2011  
Blogger ~Leslie said...

Amazing. Unique and sinful. My notes: Mine did not have the hump. Interesting how various cooks can make the same recipe, yet have different results. I blame the new mixing paddle I tried. A 3 oz. knob of ginger yielded about 1/2 cup minced ginger. Also- this recipe yields EXACTLY 12 muffins! This never happens! I bake for caterers, a hotel and a restaurant using a , and recipes are always a little over or under, thank you!!

I made a big batch of honey ginger tea with the leftover minced ginger...

1:35 PM, February 22, 2011  
Blogger Fanya said...

I'm one of those oddball Chinese that happen to loathe ginger. But this recipe made me curious and I had to try it.

...only after my 4th muffin in a row did my taste bud decide enough is enough. I was lazy and used 1 pot for everything (did the ginger/sugar, then dumped the liquid in, then the dry stuff, stir then muffin cup). I got a nice round top instead of pointy. I think the heat from melting sugar/ginger made it a bit dry after 1-2 days? but it was quickly fixed when I warmed it up by steaming.

7:39 PM, February 26, 2011  
Anonymous Lena said...

i visited this post so many times, thinking about the muffins and imagining them. my friends and i decided to do alternate breakfast days, where you bring something to one of our three early morning lectures. i am first. and so i made these. i had only one tablespoon of lemon, 100g salted butter, and no buttermilk, so i made some with a tablespoon of lemon juice and two blobs of natural yoghurt in my cup of milk. they are incredible. they are moist and perfumed with ginger and the slightest hint of lemon and they have this really delish outside, faintly chewy but with a delicate crunch. its late so i've only had one with a glass of milk. but i see what you mean by wanting more.!!

1:21 AM, March 06, 2011  
Anonymous Molly's Wild Roots said...

From one Molly to another - THANK YOU! I knew the moment I read your post that I had to make these and couldn't wait for the weekend to roll around. I just polished off two warm from the oven! Usually, I make all kinds of substitutions and additions to recipes and was tempted to add pecans or a topping, but I held back. And I'm glad I did - they are fluffy, light and heavenly! The only changes I made were to use 1/2 c of the ginger and spelt flour instead of all-purpose. I buttered the tin, which made for nice, crispy edges on my muffins and only filled 10 muffin cups. I was rewarded with simple decadence...ahhh...Right now, I'm trying to restrain myself from eating the other eight....I had some lemon ginger marmalade on hand and thought these would also be delicious with homemade pecan butter or clotted cream, but really, they're so amazing on their own, I only used the marmalade on every other bite! Thanks again for the post. Marion's book is on my wish list now!

8:59 AM, March 06, 2011  
Anonymous coco man said...

ha i like ginger so much in my opinion it is the best item to use during the cooking

6:45 AM, March 15, 2011  
Blogger boros1124 said...

I really like the muffin's and the cupcake's. Every week I bake one. Ginger expensive commodity in our country. Not spread to the kitchen. So I do not usually bake this cake flavors. However, there is a good book, which is a lot of recipes. http://www.konyv-konyvek.hu/book_images/85a/999638985a.jpg

1:17 AM, March 21, 2011  
Blogger Jenny said...

I veganized these muffins by using a cup of soy milk with a tablespoon of lemon juice instead of the buttermilk, a cup of applesauce instead of the two eggs, and margarine instead of butter. They turned out pretty awesome, and as delicious as the non-vegan ones I had at a friend's house.
Thanks for the recipe!

6:27 PM, March 22, 2011  
Blogger Joan W. said...

Ginger muffins--fantastic. Try the chocolate walnut butter bread,which is especially nice toasted.

6:57 AM, December 13, 2011  
Anonymous Alice said...

These are particularly delicious made with fresh ginger from the farmer's market -- mild but extra aromatic, use an extra 1/8 cup.

9:03 AM, November 21, 2012  
Anonymous Kaethe said...

I'll tell you why you keep the skin on the ginger, and why you get that nice domed shape. the skin of ginger actually contains natural yeast, so when you make the ginger-sugar syrup, you are actually starting a fermentation process. great, right????
this is also the basic recipe for making ginger beer, fyi.

1:28 PM, November 29, 2012  
Anonymous Christine M. said...

UGH, thank you. I just hit 7 weeks into my first pregnancy, and I'm feeling it all- fatigue, soreness, and mostly nausea (constantly). This muffin is perfect eaten crumb-by-crumb early in the morning, and scarfed down late afternoon to tide me over til supper. I weighed 3 oz. of ginger and ended up with almost half a cup of processed ginger, but added it all- and it's definitely not too much. Love these!

2:18 PM, December 10, 2013  
Blogger The Turtles on Fantage said...

Asian Pear Ginger Muffins: My box of #2 apples from the farmer's market had some Asian Pears. I added a couple or peeled and very coarsely chopped Asian Pears to the ginger lemon mixture after it has cooled a bit. To adjust for the moisture in the pears, I subtracted 1/3 c butter milk, added 1/3 c flour, and up-ed the backing powder to a scant teaspoon. My family likes these even better.

3:46 PM, January 26, 2014  

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