|Shortening||1⁄4 Cup (4 tbs)|
|Egg||1 , unbeaten|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Buckwheat groats||3⁄4 Cup (12 tbs) (Fine)|
|Buttermilk||1 Cup (16 tbs)|
|Cut seeded raisins||1⁄4 Cup (4 tbs)|
1. Preheat oven to hot (425° F.).
2. Cream the shortening until fluffy. Add the sugar and molasses and beat until light. Beat in the egg.
3. Sift together the flour, baking powder, soda and salt. Add to the creamed mixture. Add the groats and buttermilk and stir only until the dry ingredients are moistened. Add the raisins.
4. Fill greased 2 1/2 inch deep muffin pans one-half to two-thirds full and bake until the muffins are brown and done, or about twenty minutes.