|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Molasses||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Ground ginger||1 Tablespoon (plus teaspoon)|
|Ground allspice||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Cream shortening;, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
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 after each addition.
Cover batter and store in refrigerator up to 2 weeks.
When ready to bake, spoon batter into greased muffin pans, filling two thirds full.
Bake at 350° for 20 minutes.
Remove from pans immediately.