Instructions: Mix dry ingredients well. Cream sugar and shortening. Add eggs and mix well. Add 1 cup molasses and mix well. Stir in dry ingredients alternately with buttermilk. Mix well. Bake as needed. Raw mixture keeps 4-5 days in refrigerator. Bake at 350 deg . F for 30 minutes, or 15 minutes for cupcakes.

Microwave: Cook on 30% power for 1 minute, and high for approximately 30 seconds for 3 muffins.

NOTES : Good topped with whipped cream.

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