Recipe for Gingerbread Muffins


1 cup shortening
1 cup sugar
1 cup molassas
4 eggs
2 teaspoon baking soda
1 cup buttermilk
2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup pecans; chopped
1 cup raisins


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.

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