1 c. milk
1 tbsp. cider vinegar
2 c. flour
1 c. sugar
1/2 c. shortening
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground ginger
2 tbsp. light molasses

Preheat oven to 350 degrees. Line 18 muffin pan cups with paper liners. In a small bowl, mix milk and vinegar; set aside.

In a large bowl, mix flour, sugar, shortening, cinnamon and salt until crumbly. Reserve 3/4 cup of the crumb mixture for topping.

To remaining flour mixture, add baking soda and ginger; stir to combine. Stir in milk mixture and molasses just until flour is moistened. Fill paper liners half full. Sprinkle with reserved crumb mixture.

Bake for 20 to 25 minutes or until lightly browned around edges. Makes 18.