---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 12 Servings
 
      4 c  Unbleached flour; sifted
      2 ts Baking soda
      1 ts Salt
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/4 ts Ground cloves
    1/4 ts Ground allspice
    1/4 ts Ground nutmeg
  1 1/3 c  Vegetable shortening
      1 c  Sugar
      4 lg Eggs; slightly beaten
      1 c  Molasses
      1 c  Buttermilk or sour milk
      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 and fluffy, using electric mixer
  at medium speed. Add eggs beat well. Blend in molasses and
  buttermilk or sour milk. Add dry ingredients all at once, stirring
  just enough to moisten. Stir in raisins. Spoon into greased 3"
  muffin-pan cups, filling half full. Bake in 350°F 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.
 
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