Title: Molasses Refrigerator Muffins
Categories: Bread
Yield: 12 Servings
| 4 | c | Unbleached flour, sifted |
| 1 | ts | Salt |
| 1 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1 1/3 | c | Vegetable shortening |
| 4 | | Large eggs, slightly beaten |
| 1 | c | Butter/sour milk |
| 2 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Sugar |
| 1 | c | Molasses |
| 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.