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These muffins are delicious! I was sceptical about adding the whole 3 1/2 tsp ginger, and they almost tasted too gingery when they were still warm, but now that they've cooled off the flavor is perfect. I wouldn't change a thing. I also got 18 huge muffins, which is great because I know they're going to disappear quickly! Thanks for a keeper, Bev!

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Kree January 06, 2004

These are awesome! Very easy to put together and taste incredible. I got 18 good sized muffins. Combined with the glaze they are a lovely moist treat! I highly recommend this recipe.

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Michelle S. April 22, 2003

For us, these muffins were tasty but VERY dry by the next morning. We did enjoy the flavor. Next time I would replace some water with oil or perhaps applesauce. Thanks for posting!

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Tamaretta September 25, 2007

So tasty! I did not use the glaze (i am sure it is fabulous though). I also added about 1/2 cup oat bran and 1/3 cup flax meal. great flavor!

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zoe.s.true May 11, 2007

These turned out great, but I made several modifications to make them more healthy. I used 2 cups whole wheat flou and 3/4 cup white. I used 1/4 grapeseed oil and 1/4 cup applesauce instead of the butter. I also reduced the sugar by half. What resulted was a tender, sweet enough muffin. Very good!

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DaMommyChef March 25, 2007

Fantastic!!!!! MMMMMMM!!!!! I made mine in the paper cups, cuz I had to transport them, but I'm sure they're better without them, so the glaze runs down the side. I'm making these often!

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Charmie777 October 20, 2006

Delicious, tender muffins that are very mild spice-wise. I got 24 regular sized muffins. I liked them better before putting the lemon glaze on them! Oh well. The glaze made a bit too much, so I have leftovers of it in the fridge. These are tasty muffins that make the house smell yummy, too!

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vrvrvr July 10, 2006

These are very good. Lemon ginger is one of my favorite combninations. Perfect for breakfast or snack.

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KelBel May 20, 2006

Oh my, these were wonderful. The lemon glaze turned a simply good muffin into something really special. The kids and I ate the muffins as were made, but I doubled the recipe and added 1 cup of seedless raisins to the second batch for dh, who loved them. Thanks for a new 'keeper' recipe, with the snow starting to fly in Alberta this week, these really filled the need for a comfort food dessert.

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Minxkat1 October 18, 2004
Gingerbread Muffins with Lemon Glaze