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Ginger Yeast Muffins

 Ginger Yeast Muffins
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
24 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 cups King Arthur Unbleached 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 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.

2 of 2

Ginger Yeast Muffins (continued)

Directions (continued)

  • Cool for 5 minutes before removing from pans to wire racks. Yield:
  • 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 223 calories, 10 g fat (2 g saturated fat), 27 mg cholesterol, 136 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.