Marion Cunningham's Bridge Creek fresh ginger muffins from Food52 by Marion Cunningham

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Notes about this recipe

  • MsMonsoon on December 15, 2020

    These are good. I increased the ginger and then it seemed like way more than 1/4 cup, so I held some back. But I don’t think the 3-4 oz I had processed would have been too much. Wished I had used even more lemon than the approx 3 Tbsp. This makes 12 muffins, not 16. I think the butter may mellow the taste of the ginger and lemon, so perhaps an oil-based recipe is worth trying, too.

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