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Ginger Yeast Muffins

Ginger Yeast Muffins
Ginger Yeast Muffins is a dairy free and vegetarian morn meal. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 210 calories, 3g of protein, and 11g of fat each. From preparation to the plate, this recipe takes about 40 minutes. A mixture of warm water, walnuts, shortening, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
In a small bowl, dissolve yeast in warm water.
Ingredients you will need
WaterWater
YeastYeast
Equipment you will use
BowlBowl
2
Add 1-1/2 cups flour; beat until smooth. Cover and let rise in a warm place for 30 minutes.
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All Purpose FlourAll Purpose Flour
3
In another bowl, cream shortening and sugar.
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ShorteningShortening
CreamCream
SugarSugar
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BowlBowl
4
Add eggs, one at a time, beating well after each addition. Beat in molasses until smooth.
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MolassesMolasses
EggEgg
5
Add the yeast mixture.
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YeastYeast
6
Combine cinnamon, salt, baking soda, ginger and remaining flour; gradually add to egg mixture. Stir in nuts.
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Baking SodaBaking Soda
CinnamonCinnamon
GingerGinger
All Purpose FlourAll Purpose Flour
NutsNuts
SaltSalt
EggEgg
7
Fill greased or paper-lined muffin cups two-thirds full.
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Muffin LinersMuffin Liners
8
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.
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ToothpicksToothpicks
OvenOven
DifficultyHard
Ready In40 m.
Servings24
Health Score1
Dairy FreeVegetarian
DietsDairy FreeLacto Ovo Vegetarian
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