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.