Recipe - Refrigerator Ginger Muffins

1 cup Shortening
One half cup Sugar
4 Eggs
1 cup Dark molasses
4 cup Cake flour; sifted
3 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Allspice
2 teaspoon Soda
1 cup Buttermilk
1 teaspoon Vanilla

Cream together the shortening and sugar and add the eggs and molasses. Sift
together the flour ginger cinnamon, allspice, and soda and add to the
molasses mixture alternate1y with the buttermilk. Mix well and add vanilla.
Place in a covered bowl. Will keep in a refrigerator for two weeks. When
ready to bake, fill greased muffin tins 2/3 full. Bake at 350°F for 2530
minutes.

Source: La Pinata

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98

Recipe by: The Best of the Best From Texas, p.265

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 7, 1998