Ingredients
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
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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.
Makes12 servings.
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