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Title : Molasses refrigerator muffins
Categories : Muffins, breads, brunch
Servings : 12

4 c Unbleached flour, sifted 2 ts Baking soda
1 ts Salt 1 ts Ground cinnamon
1 ts Ground ginger 1/4 ts Ground cloves
1/4 ts Ground allspice 1/4 ts Ground nutmeg
1 1/3 c Vegetable shortening 1 c Sugar
4 Large eggs, slightly beaten 1 c Molasses
1 c Butter/sour milk 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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