3/4 c. butter
1 c. sugar
3 eggs
1/2 c. molasses
3 c. cake flour
3/4 tsp. salt
2 tsp. baking powder
3/4 tsp. baking soda
3/4 c. buttermilk

Cream the shortening and sugar. Beat in the eggs, one at a time. Add the molasses. Sift the dry ingredients and add alternately with the buttermilk. Pour into 24 buttered and floured muffin tins. Bake at 375 degrees for 20 minutes. (These are best split and toasted under the broiler. They also freeze well.) Yield: 2 dozen.