This has been a great quick breakfast for us.  It comes from my friend Emily who had it made for her when she had a baby.  The recipe was made and brought over in a gallon icecream tup to keep in her fridge.  Very convenient!

Molasses Muffins

Cream:
1 1/4 C. Shortening
1 C. Sugar
1/2 C. Molasses
4 Eggs

Add 2 t. Baking Soda to 1 C. Buttermilk.

Combine:
4 c. Flour
1 t. Cinnamon
1/4 t. Allspice
1 t. Salt
1-2 t. Ginger
1 C. Nuts (optional)
1/2 C. Raisins (optional)
1/2 C. Dates (optional

Add dry ingredients alternately with buttermilk to the shortening mixture until all combined.
Bake 12-14 minutes @ 400 degrees.
Keeps in the refrigerator up to 2 months!