Put everything but the shortening in the blender and blend until smooth. Stick it in the fridge for an hour. Put 1T shortening into each of 8 cups on a muffin pan. Heat the oven to 220C/425F and put the pan in it for ~10 minutes, until the shortening is melted. If you can hear it bubbling, you’re good to go. Pour the batter into the cups, filling them ~¾ of the way up. Bake for ~25 minutes, until the tops are browned.
I think I shorted myself on the shortening in a couple, because they stuck to the pan. *laughs* But, hey, first try. They do taste pretty awesome, though. I might put in a little more pepper, next time, but I am generally pleased.Also, cut back on the baking powder, if you’re using a self-rising flour. I use all-purpose, so everything I make has an asston of baking powder.