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 ea Large 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.
