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4 c Unbleached Flour, Sifted 1/4 ts Ground Nutmeg
2 ts Baking Soda 1 1/3 c Vegetable Shortening
1 ts Salt 1 c Sugar
1 ts Ground Cinnamon 4 ea Large Eggs, Slightly Beaten
1 ts Ground Ginger 1 c Molasses
1/4 ts Ground Cloves 1 c Butter/Sour Milk
1/4 ts Ground Allspice 1 c Raisins
12 servings
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.
2 ts Baking Soda 1 1/3 c Vegetable Shortening
1 ts Salt 1 c Sugar
1 ts Ground Cinnamon 4 ea Large Eggs, Slightly Beaten
1 ts Ground Ginger 1 c Molasses
1/4 ts Ground Cloves 1 c Butter/Sour Milk
1/4 ts Ground Allspice 1 c Raisins
12 servings
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.
