Raisin Spice Muffins
|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sour milk||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Raisins||1 Cup (16 tbs)|
Advance preparation: Cream vegetable shortening and sugar.
Beat in eggs, milk, and molasses.
Combine flour, soda, salt, and spices; stir into molasses mixture.
Fold in raisins.
Store in casserole with tight fitting lid.
Batter may be refrigerated, covered, up to 10 days.