Makes 14 to 16 muffins

Position rack in oven and preheat to 350°F.  Grease two 12-cup muffin tins.  Put flour and brown sugar into a bowl and stir to mix well.  Break shortening into a few pieces, drop them into the flour, and rub together until mixture looks like coarse bread crumbs.  Set aside 1/2 cup crumb topping.  Add baking powder, baking soda, cinnamon, nutmeg, and salt to remaining crumb mixture and stir to mix well.  Add buttermilk and beaten eggs and, mix until well blended, thick and shiny.  Fill muffin tins two-thirds full.  Sprinkle a rounded teaspoon of reserved crumb mixture onto each muffin.  Half-fill any empty muffin molds with water.  Bake 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.