Categories: Muffins
      Yield: 12 servings
 
      4 c  Unbleached Flour, Sifted          1/4 ts Ground Nutmeg
      2 ts Baking Soda                     1 1/3 c  Vegetable Shortening
      1 ts Salt                                1 c  Sugar
      1 ts Ground Cinnamon                     4 ea Large Eggs, Slightly Beaten
      1 ts Ground Ginger                       1 c  Molasses
    1/4 ts Ground Cloves                       1 c  Butter/Sour Milk
    1/4 ts Ground Allspice                     1 c  Raisins
 
  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.