Anonymous Fri Oct 07 16:44:53 2005

4 c Unbleached flour, sifted

1 t Salt

1 t Ground ginger

1/4 t Ground allspice

1-1/3 c Vegetable shortening

4 ea Large eggs, slightly beaten

1 c Butter/sour milk

2 t Baking soda

1 t Ground cinnamon

1/4 t Ground cloves

1/4 t 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.