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     Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads, Brunch
      Yield: 12 servings
 
      4 c  Unbleached flour, sifted
      1 t  Salt
      1 t  Ground ginger
    1/4 t  Ground allspice
  1 1/3 c  Vegetable shortening
      4 ea Large eggs, slightly beaten
      1 c  Butter/sour milk
      2 t  Baking soda
      1 t  Ground cinnamon
    1/4 t  Ground cloves
    1/4 t  Ground nutmeg
      1 c  Sugar
      1 c  Molasses
      1 c  Raisins
 
  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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