| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Muffins, Breads, Brunch | 12 | Servings | |
INGREDIENTS
| 4 | c | Unbleached Flour, Sifted |
| 1 | ts | Salt |
| 1 | ts | Ground Ginger |
| 1/4 | ts | Ground Allspice |
| 1 1/3 | c | Vegetable Shortening |
| 4 | Large Eggs, Slightly Beaten | |
| 1 | c | Butter/Sour Milk |
| 2 | ts | Baking Soda |
| 1 | ts | Ground Cinnamon |
| 1/4 | ts | Ground Cloves |
| 1/4 | ts | Ground Nutmeg |
| 1 | c | Sugar |
| 1 | c | Molasses |
| 1 | c | Raisins |
INSTRUCTIONS
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. 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
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