1Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray. In large bowl, dissolve yeast in warm water. Beat in sugar, caraway seed, salt, sage, nutmeg, shortening, egg and 1 cup of the flour with electric mixer on high speed until smooth.
2Using spoon, stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
3Stir down batter by beating about 25 strokes with spoon. Spoon into muffin cups, filling each about half full. Cover; let rise 20 to 30 minutes or until batter almost reaches tops of cups.
4Heat oven to 400°F. Bake about 15 minutes or until golden brown. Serve warm or cool.