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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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