Last-Minute Gingerbread Muffins - cooking recipe

Ingredients

1 cup shortening
1 cup sugar
1 cup dark molasses
4 eggs
2 teaspoons baking soda
1 cup buttermilk
4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Preparation

Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
Dissolve soda in buttermilk.
Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
Bake at 350 degrees for 20 minutes.