Title: Molasses Refrigerator Muffins
Categories: Muffins, Breads, Brunch
Yield: 12 servings
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.