Ginger Yeast Muffins

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 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 350u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

active dry yeast, warm water, allpurpose flour, shortening, sugar, eggs, molasses, ground cinnamon, salt, baking soda, ground ginger, walnuts

Taken from www.tasteofhome.com/recipes/ginger-yeast-muffins/ (may not work)