Ginger Yeast Muffins Recipe

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Ginger Yeast Muffins Recipe

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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

Recommended: 19 Easter Bread Recipes

MAKES:

24 servings

TOTAL TIME:

Prep: 20 min. + rising Bake: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

24 servings

TOTAL TIME:

Prep: 20 min. + rising Bake: 20 min.

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

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. Yield: 2 dozen.

Originally published as Ginger Yeast Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p45

Nutritional Facts

1 each: 223 calories, 10g fat (2g saturated fat), 27mg cholesterol, 136mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.

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

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. Yield: 2 dozen.

Originally published as Ginger Yeast Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p45

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