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Reviewed: Jul. 3, 2008

If you like ginger snaps, you'll love these muffins. I was surprised that five children (3 through 13 yrs.) liked them, just because the they have such a strong flavor.

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Lynna_Maria

	Cooking Level: Expert Living In: Arcade, New York, USA
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Reviewed: Feb. 10, 2008

I cut the molasses to 3/4 cup as well, and substituted whole wheat flour. They were EXCELLENT! Even my husband liked them.

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SQUIA

	Cooking Level: Expert Home Town: Waterloo, Iowa, USA
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Reviewed: Jan. 17, 2008

I ran out of molasses, so only used about 1/2 cup. Definately needed more. But, a nice hearty muffin--kids loved.

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I cut the recipe in half, only making 15. I substituted a 1/4 of a stick of butter for shortening and had to use dark corn syrup (1/2 cup) because I went to 2 different stores and they were both sold out of molasses. I kept all other ingredients and measurements exactly as the recipe states and they turned out beautifully!! I love gingerbread but I didn't want to mess with making "gingerbread men," so this was a delicious alternative! As another reviewer stated, the ginger flavor isn't as strong as I thought it would be. I would suggest adding a little more. They rose alot more than I thought they would (a pleasant surprise!) But they taste great, look great, and I WILL make them again!! Erlene, thanks for sharing this wonderful recipe!

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Reviewer:

Nikki

	Cooking Level: Intermediate Home Town: Oklahoma City, Oklahoma, USA Living In: Norman, Oklahoma, USA
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Reviewed: Dec. 10, 2007

Made this for a friend who said it brought back Christmas memories. I baked it in 2 loaf pans. Added chopped crystallized ginger to the batter and on top before baking. It was moist and tasted great.

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CALLASMOM

	Cooking Level: Beginning
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Reviewed: Dec. 2, 2007

Too much like ginger cake, not a muffin, good taste, but didnot rise much. Would not make again

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Denise

	Cooking Level: Expert Home Town: Mechanicsville, Maryland, USA Living In: Xenia, Ohio, USA
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Reviewed: Aug. 21, 2007

I halved this recipe and then added an extra half tsp. of cinnamon and ginger. (The ginger was a bit overpowering, so be careful about adding too much.) I also put in a quarter tsp. of nutmeg and a few sprinkles of pumpkin pie spice. As the previous reviewer recommended, I sprinkled sugar on the tops of the unbaked muffins. I might think about adding some raisins next time.

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: Dec. 20, 2006

These were really good and easy to prepare. I only gave them a 4 star because I think I will use more spices next time, maybe some nutmeg too. I sprinkled the tops with sugar before baking and they looked like gingersnap cookies. I had to use a little less molasses, 3/4 cup, since that was all I had. It worked out nice, perhaps 1 cup would have been too strong for the children. I will make these again!

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