I doubled the powdered ginger because I really wanted the taste to shine. However, I hardly tasted it (and wouldn't have if i hadn't wanted to expect it). It may have also been the 4th banana I added that swallowed up the ginger taste. I will keep 4 bananas in the recipe and add even more ginger to the next batch. Because there were comments on them being dry, I added about a 1/2 cup of yogurt to the batter, and they were moist for several days (refrigerated, of course). Muffins tend to be dryer than the same recipe in bread form, so I often add yogurt to muffin batter. Update: I was in my thoughts the second time I made it and forgot to add yogurt; they ended up very dry. I had to eat them with butter and jam to get them down. Therefore, I made my review a 3 instead of 4. Thanks for the recipe, Emily! :o)
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I doubled the powdered ginger because I really wanted the taste to shine. However, I hardly...