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Ginger Yeast Muffins

By: Geneva Wood

"These feather-light muffins are loaded with the old-fashioned flavor of ginger. They're best enjoyed the same day they're made. --Geneva Wood, Granada, Minnesota"

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Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

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Original Recipe Yield 24 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
3 cups all-purpose flour, divided
1 cup shortening
1 1/2 cups sugar
3 eggs
1/2 cup molasses
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup chopped walnuts

Directions

In a small mixing bowl, dissolve yeast in warm water. Add 1-1/2 cups flour; beat until smooth. Cover and let rise in a warm place for 30 minutes. In another mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses until smooth. Add the yeast mixture. Combine cinnamon, salt, baking soda, ginger and remaining flour; gradually add to egg mixture. Stir in nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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