Eggless Ginger Muffins

1/4 cup soft shortening

1/4 to ½ cup packed brown sugar

1 tsp salt

3/4 cup milk,

½ cup molasses

1 cup whole wheat flour

1tbsp baking powder

2 tsp powdered ginger

½ tsp cinnamon

½ tsp nutmeg

1 cup currants

1 cup all-purpose flour

Cream shortening in a large bowl with sugar and salt.  Mix in milk and molasses using an electric mixer until mixture is coarse.  With a spoon, mix in whole wheat flour.  Sift together all-purpose flour, baking powder, ginger, cinnamon and nutmeg.  Pour liquid ingredients over dry, drop in currants and mix just enough to moisten.  Spoon into muffin tins, either muttered ot paper lined and bake in an oven at 400 F for 16 to 20 minutes