Molasses Refrigerator Muffins

Title: Molasses Refrigerator Muffins

Categories: Muffins

Yield: 12 servings

4 c Unbleached Flour, Sifted

1/4 ts Ground Nutmeg

2 ts Baking Soda

1 1/3 c Vegetable Shortening

1 ts Salt

1 c Sugar

1 ts Ground Cinnamon

4 ea Large Eggs, Slightly Beaten

1 ts Ground Ginger

1 c Molasses

1/4 ts Ground Cloves

1 c Butter/Sour Milk

1/4 ts Ground Allspice

1 c Raisins

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice

and nutmeg; set aside.

Cream together shortening and sugar in mixing bowl until light anf fluffy,

using electric mixer at medium speed. Add eggs beat well. Blend in

molasses and butter/sour milk. Add dry ingredients all at once, stirring

just enough to moisten. Stir in raisins. Spoon into greased 3-inch

muffin-pan cups, filling 1/2 full.

350 degree oven

20 minutes or until golden brown. Serve hot with

butter and jam.

NOTE:

Batter can be stored in refrigerator in covered container for up to 3

weeks. --