Instructions: Mix dry ingredients. Add eggs, shortening, vanilla, and buttermilk. Mix well.

[This batter will keep up to 6 weeks. Store in covered container

(Tupperware), put in refrigerator. Use as desired.]

Fill greased or paper lined muffin pans 2/3 full. Bake in 375 degree oven for about 20 minutes or until done.

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