Recipe - Gingerbread Muffins

1 cup Vegetable Shortening
1 cup Sugar
4 Eggs; Lg
1 cup Molasses
1 cup Sour Cream
4 cup Whole Wheat Flour
2 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoon Ginger; Ground
One fourth teaspoon Cinnamon
One fourth teaspoon Allspice
1 cup Raisins
1 cup Pecans; Chopped, Optional

Cream the shortening with the sugar until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Add the molasses and
sour cream. Combine the remaining ingredients and add to the sour cream
mixture. Stir until just moistened and no flour streaks remain. Spoon
into muffin tins that have been coated with a nonstick spray filling each
cup One half full. Bake at 375 degrees F for 12 to 15 minutes or until done.
Serve warm.

From "Make Mine Healthy" by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip