Ginger Muffins

Preheat the oven to 375°.

In a large bowl, cream together the shortening and sugar.

Beat in the egg and then the molasses.

In another large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and bran.

Stir the flour mixture into the molasses mixture and then gradually add the buttermilk, beating until smooth.

Fill greased muffin cups ⅔ full and bake for 20 to 25 minutes or until done.

Remove the muffins from the pan and cool on a wire rack.