Categories: Muffins
      Yield: 12 servings
 
           -JAMES FAUNCE   (MGFX39A)           4 c  All-purpose flour
      1 c  Shortening                          2 ts Ground ginger
      1 c  Sugar                             1/2 ts Cinnamon
      1 c  Molassas                          1/2 ts Cloves
      4    Eggs                              1/2 c  Pecans; chopped
      2 ts Baking soda                         1 c  Raisins
      1 c  Buttermilk                     
 
  In a mixing bowl cream the shortening and sugar until light and fluffy.
  Stir in the molasses, then add the eggs one at a time beating well after
  each.
  
  Dissolve the soda in a cup with the buttermilk.  In a separate bowl combine
  the flour with the spices and add to the creamed mixture alternately with
  the buttermilk. Stir in the pecans and raisins. Store the batter in an
  airtight container in the refrigerator. When ready to bake fill greased
  muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or
  until done.  To bake unchilled, reduce baking time to l5 minutes. Batter
  may be stored for several weeks in the refrigerator. Makes about 6 dozen
  muffins.
  
  This is one of my favorite muffin recipes -- even the kids love them!!
  Formatted by Elaine Radis Posted on P* JANUARY, 1993