Peanut Butter Ginger Muffins

Ever since I saw this recipe I’ve been longing to try them.  Almost a month ago I had stumbled across some crystallized ginger in the Asian aisle in the grocery store and had to get a box.  R tried some straight from the box and decided it was not for light snacking, as the ginger was more concentrated than when it’s fresh, but agreed that it would add a zing when baked with.

While they were baking the peanut butter and ginger filled the kitchen with a rich, spicy, toasting scent.  The taste even better.  The peanut butter provides a hearty taste will the ginger added spice.  A good breakfast if you have an upset stomach but still want to start the day off right.  I wouldn’t make anything larger than a regular muffin size, since the ginger is quite strong.  They are a nice muffin to wake up to when you want flavor without much sweetness.

Leave a comment


  1. Grace

     /  March 13, 2011

    I have some chocolate covered crystalized ginger. A bit strong for snacking on. Do you think that might work in this recipe?

    • hiddenoffstage

       /  March 14, 2011

      I think that would be really good. I actually think that I would cut down the amount of crystallized ginger to 1/3 or 1/4 cup. It was very strong.


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