Last-Minute Gingerbread Muffins

• 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

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.

shortening, sugar, dark molasses, eggs, baking soda, buttermilk, allpurpose, ground ginger, ground ginger, ground allspice, ground nutmeg

Taken from www.food.com/recipe/last-minute-gingerbread-muffins-128576 (may not work)