Molasses Refrigerator Muffins
Yield: 12 Servings
Categories: Muffins, Bread, Brunch
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 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.