Gingerbread Muffins

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2 c. almond meal
4 eggs
1 T. organic blackstrap molasses
1/4 c. duckfat or ghee
1 t. cinnamon
1 t. ground ginger
1/2 t. baking soda
1/2 t. salt

Preheat oven to 350 degrees F.  Prepare 12 muffin cups with paper or silicone liners.  In a large bowl, combine all ingredients until thoroughly combined.  Divide the batter among the muffin cups.  Bake about 25 minutes, until the top springs back when touched lightly.  Allow to cool 5 minutes before serving.  Good served with Duckfat Honey Butter.