Title: Molasses Refrigerator Muffins2
Categories: Muffins Bread Brunch Snack Holiday
Yield: 12 Servings
| 4 | c | Unbleached Flour, Sifted |
| 2 | ts | Baking Soda |
| 1 | ts | Salt |
| 1 | ts | Ground Cinnamon |
| 1 | ts | Ground Ginger |
| 1/4 | ts | Ground Cloves |
| 1/4 | ts | Ground Allspice |
| 1/4 | ts | Ground Nutmeg |
| 1 1/3 | c | Vegetable Shortening |
| 1 | c | Sugar |
| 4 | lg | Eggs, Slightly Beaten |
| 1 | c | Molasses |
| 1 | c | Butter/Sour Milk |
| 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. Bake in 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.