Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
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
  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. Yield: 2 dozen.
Originally published as Ginger Yeast Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p45

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