Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Unbleached Flour, Sifted 1/4 t Ground Nutmeg
2 t Baking Soda 1 1/3 c Vegetable Shortening
1 t Salt 1 c Sugar
1 t Ground Cinnamon 4 ea Large Eggs, Slightly Beaten
1 t Ground Ginger 1 c Molasses
1/4 t Ground Cloves 1 c Butter/Sour Milk
1/4 t 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. 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.

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