Ginger yeast muffins are loaded with the flavor of ginger and taste best eaten on the day they are cooked. The wonderful aroma of these delicious muffins will fill your home as you make them.
|All-purpose flour||3 cups||720 ml|
|Active dry yeast||1 (0.5) ounce package||14. 17 g|
|Warm water (110 to 115 degrees)||1 cup||240 ml|
|Shortening||1 cup||240 ml|
|molasses||½ cup||120 ml|
|Sugar||1 ½ cups||360 ml|
|Ground cinnamon||2 teaspoons||10 ml|
|Chopped walnut||½ cup||120 ml|
|Baking soda||½ teaspoon||2.5 ml|
|Ground ginger||½ teaspoon||2.5 ml|
|Salt||1 teaspoon||5 ml|
- Preheat oven to 350 degrees F. Line a 12 standard-size muffin pan with a paper liner, or grease the bottom of the muffin cups with non-stick cooking spray.
- In a medium bowl, dissolve yeast in warm water. Set aside and let it sit for few minutes.
- In a large mixing bowl, cream shortening, and sugar. Whisk in the eggs and beat lightly until smooth.
- Beat in molasses until smooth.
- Add the yeast mixture.
- Stir in cinnamon, ginger, baking soda, and salt.
- Add in flour and beat to make a thick, light batter. Stir in the nut.
- Cover and let the batter rise in a warm place for about 1 hour 30 minutes
- Scoop batter into muffin cups 2/3 full.
- Bake for 20 minutes or until a cake tester (or toothpick) comes out clean.
- Cool for 5 minutes before removing from pan to wire rack
This recipe makes 24 muffins.
How best to serve the dish?
Serve warm muffins with vanilla cream sauce or whipped cream.
How to store
Let the muffins cool off completely on a wire rack, and then place them in a sealable plastic bag and store for four days max. For longer storage, wrap muffins tightly in aluminum foil or put them in freezer bags, and store in the fridge
How long can it be stored?
You can store frozen ginger yeast muffins up to 3 months.