GINGER YEAST MUFFINS

Ginger Yeast Muffins image

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

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
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

Steps:

In a small 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 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° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 136mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.