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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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 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:
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.
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