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Molasses Refrigerator Muffins

Ingredients: 4 Cup(s) unbleached flour, sifted 1/4 ts ground nutmeg 2 Teaspoon(s) baking soda 1 1/3 c vegetable shortening 1 Teaspoon(s) salt 1 c sugar 1 Teaspoon(s) ground cinnamon 4 ea large eggs, slightly beaten 1 Teaspoon(s) ground ginger1 c molasses 1/4 Teaspoon(s) ground cloves1 c butter/sour milk 1/4 Teaspoon(s) ground allspice 1 c raisins Directions: Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.
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