| 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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