Marion Cunningham's Breakfast Book

I was struck by her warmth, honesty and, well, wholesomeness, too. It came as no surprise, then, that she would write a book devoted solely to breakfast, a meal well matched to her personality.

. . .Breakfast is a way of bringing people together. ``The deeper reason that breakfast inspires me is . . . that we often find ourselves sharing the same house with strangers. The meaning of home has disappeared. Gathering at the table for breakfast allows us to weave our lives with others, and that should be a daily pleasure.``

BRIDGE CREEK FRESH GINGER MUFFINS
12 muffins

Preparation time: 15 minutes

Baking time: 22 minutes

1 ounce piece fresh ginger root, unpeeled

3/4 cup plus 3 tablespoons sugar

Rind (colored part only) of 2 lemons, removed with a zester or grater

2 large eggs

1/2 cup (1 stick) unsalted butter, softened

1 cup buttermilk

2 cups unbleached all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1. Fifteen minutes before baking, place rack in center of oven and preheat to 375 degrees. Line 12 muffin cups with paper liners.

2. Mince the ginger in a food processor or blender. You should have about 1/4 cup. Transfer to a small skillet and add 1/4 cup sugar. Cook over medium heat until the sugar has melted, 2 1/2 to 3 minutes. Let cool.

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