Recipe for Two-Week Ginger Muffins


    Two-Week Ginger Muffins

    1 cup shortening
    1/2 cup granulated sugar
    4 eggs
    1 cup molasses
    4 cups cake flour, sifted
    3 teaspoons ginger
    1 teaspoon cinnamon
    1 teaspoon allspice
    2 teaspoons baking soda
    1 cup buttermilk
    1 teaspoon vanilla extract

    Cream together the shortening and sugar; add the eggs and molasses.

    Sift together flour, spices and baking soda and add to the molasses mixture alternately with the buttermilk. Mix well and add vanilla extract. Place in a covered bowl. Will keep in refrigerator for two weeks.

    When ready to bake, fill greased muffin tins 2/3 full. Bake at 350 degrees F for 25 to 30 minutes.