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Gingerbread Muffins

2 1/2 cups all-purpose flour
1 cup molasses
1 cup buttermilk
1 cup chopped pecans
1/2 cup granulated sugar
1/2 cup vegetable shortening
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

1. Combine flour, molasses, buttermilk, chopped pecans, sugar, shortening, baking soda, cinnamon, ginger, salt, and nutmeg in a large mixing bowl. With an electric mixer on low speed, beat until just blended. Increase the speed to medium; then beat 2 minutes more.
2. Spoon into the prepared muffin tins, about half full.
3. Bake in a 400*F oven for 20 to 25 minutes, or until done. Cool in the pans on a wire rack for 10 minutes before removing.

Makes 1 dozen muffins.