Ginger Yeast Muffins

Name: Ginger Yeast Muffins
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

12 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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.