Last-minute Gingerbread Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 1 cream shortening; gradually add sugar, beating until light and fluffy. stir in molasses. add eggs, one at a time, beating well after each addition.
• 2 dissolve soda in buttermilk.
• 3 combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
• 4 cover and store in refrigerator until ready to bake. batter can be kept in the refrigerator for 3 weeks.
• 5 to bake, spoon batter into greased muffin pans, filling 2/3rd's full.
• 6 bake at 350 degrees for 20 minutes.