Recipe(tried): Buttermilk Crumb Muffins

Just a note before this recipe- these recipes are from the Baking with Julia Cookbook- found them there and also the ones my aunt used and had given me a few years ago on a piece of napkin..Anyway- got great danish recipes in this book too!!!

BUTTERMILK CRUMB MUFFINS
2-1/2 c unbleached all purpose flour
2 c packed light brown sugar
2/3 c solid vegetable shortening
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 c buttermilk ( I have used sour milk)
2 large eggs - well beaten

Put rack in center of oven. Preheat to 350 degrees.
Spray or grease 12 muffin cups or use papers.

Put flour and sugar into a large bowl and break up and mix with a fork or fingers. Break shortening into few pieces and drop into flour mixture. Use fingertips to lightly rub together till looks like coarse bread crumbs.DOn't worry about little lumps. Measure out 1/2 cup and set aside.
Add baking powder, baking soda, cinnamon, nutmeg and salt to the mixture. Stir with a fork till mixed. Add buttermilk and beaten eggs - mix well with a large spoon till well blended and batter is thick and shiny.
Spoon into muffin cups at least 2/3 full.
SPrinkle each muffin with some of the reserved crumb mixture. Pat it gently onto the batter. BAke for 25-30 minutes till toothpick comes out clean.
Muffins again are best the day made- but will keep in plastic bag for another day. Reheat 5-8 min in 350 oven.