Muffins ( gingerbread )

Yield: 12 servings

Measure Ingredient
4 cups All-purpose flour
1 cup Shortening
2 teaspoons Ground ginger
1 cup Sugar
½ teaspoon Cinnamon
1 cup Molasses
½ teaspoon Cloves
4 Eggs
½ cup Pecans; chopped
2 teaspoons Baking soda
1 cup Raisins
1 cup 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 ⅔ 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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