The unique quality of this recipe is that the unbaked batter can sit in the refrigerator for a whole month if it is not stirred after the initial mixing.(This is the whole trick--don't stir!) This recipe enables the chef to bake hot, fresh muffins each day. They could be microwaved, too, but will look a bit pale so you might conceal this with cinnamon and sugar or crushed corn flakes. This recipe makes about 2 dozen muffins. Grated orange rind and dried cranberries make a tasty addition.

In a large bowl place:

... and let the shortening melt. When cool add:

Place in oiled muffin tins or in cup cake papers. The paper seems to keep the moisture in the muffins longer and is the preferred method. Place in center rack of the oven and bake at 375 degrees for about 20 minutes.