Molasses refrigerator muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Unbleached Flour, Sifted |
| 2 | teaspoons | Baking Soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| 1 | teaspoon | Ground Ginger |
| ¼ | teaspoon | Ground Cloves |
| ¼ | teaspoon | Ground Allspice |
| ¼ | teaspoon | Ground Nutmeg |
| 1⅓ | cup | Vegetable Shortening |
| 1 | cup | Sugar |
| 4 | eaches | Large Eggs, Slightly Beaten |
| 1 | cup | Molasses |
| 1 | cup | Butter/Sour Milk |
| 1 | cup | Raisins |
Directions
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 ½ 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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