|Shortening||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|Baking powder||1 Teaspoon|
|Graham||1 1⁄4 Cup (20 tbs)|
|Sour milk/Buttermilk||1 Cup (16 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
Cream shortening until light and fluffy.
Cream in brown sugar and beat in the egg.
Sift together the all-purpose flour, salt, soda, and baking powder.
Stir together with the graham flour.
Add the dry ingredients in 3 parts alternately with the sour milk or buttermilk in 2 parts to the brown sugar mixture.
Stir in the raisins.
Fill greased muffin tins 1/2 full.
Bake at 400 degrees for 15 minutes.
They should spring back when lightly touched and should have come away from the side of the pan.