2 tsp. baking soda
1 c. buttermilk
1 c. sugar
1 c. brown sugar
1 1/2 c. shortening
4 eggs
1 c. dark Karo syrup
4 c. flour
3 tsp. cinnamon
3 tsp. ginger
2 tsp. allspice

Dissolve baking soda in buttermilk. Cream sugars and shortening in bowl. Add 1 egg at a time, beating after each egg. Stir in Karo syrup. Stir together flour and spices. Add to sugar mixture alternately with buttermilk mixture, beating after each addition. Refrigerate at least 24 hours. Do Not Stir. Keeps for days. Bake at 350 degrees for 20-30 minutes in lined muffin tins filled 1/2 full. Yields 48 muffins.