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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


  1. Cream together the shortening and sugar; add the eggs and molasses.
  2. Sift together flour, spices and baking soda and add to the molasses mixture alternately with the buttermilk. Mix well and add vanilla extract.
  3. Place in a covered bowl. Will keep in refrigerator for two weeks.
  4. When ready to bake, fill greased muffin tins 2/3 full.
  5. Bake at 350 degrees F for 25 to 30 minutes.

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