Gingerbread muffins

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 1 c shortening

1 c sugar

1 c molasses

4 eggs

2 t baking soda

1 c buttermilk

4 c flour

1T + 1 t ginger

1 t allspice

1/2 t nutmeg


Cream shortening, gradually add sugar reading until light and fluffy. Stir in molasses. Add eggs beating well after each. Dissolve soda in buttermilk. Combine flour and spices and add to creamed mixture alternately with buttermilk, beating well. Cover and store in refrigerator until ready to bake. Will keep for three weeks in the refrigerator. To bake, spoon batter into muffin cups, filling 2/3 full. Bake at 375° for 20 minutes. Makes about three dozen muffins

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