Recipe - Molasses Refrigerator Muffins

4 cup Unbleached Flour, Sifted
1 teaspoon Salt
1 teaspoon Ground Ginger
One fourth teaspoon Ground Allspice
1 1/3 cup Vegetable Shortening
4 Large Eggs, Slightly Beaten
1 cup Butter/Sour Milk
2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
One fourth teaspoon Ground Cloves
One fourth teaspoon Ground Nutmeg
1 cup Sugar
1 cup Molasses
1 cup 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 3inch
muffinpan cups, filling One half 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.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip