Categories: Breads, Desserts, Muffins 
      Yield: 4 servings 
  
      1 c  Vegetable Shortening 
      1 c  Sugar 
      4 ea Eggs; Lg 
      1 c  Molasses 
      1 c  Sour Cream 
      4 c  Whole Wheat Flour 
      2 ts Baking Soda 
      1 ts Baking Powder 
      2 ts Ginger; Ground 
    1/4 ts Cinnamon 
    1/4 ts Allspice 
      1 c  Raisins 
      1 c  Pecans; Chopped, Optional 
  
  Cream the shortening with the sugar until light and fluffy.  Add the eggs, 
  one at a time, beating well after each addition.  Add the molasses and 
  sour cream.  Combine the remaining ingredients and add to the sour cream 
  mixture.  Stir until just moistened and no flour streaks remain.  Spoon 
  into muffin tins that have been coated with a non-stick spray filling each 
  cup 1/2 full.  Bake at 375 degrees F for 12 to 15 minutes or until done. 
  Serve warm.