This is an orphan recipe that I adopted from Recipezaar. When I made them, I used buttermilk, but I'd like to try them again with the sour milk. The only other thing was I didn't cook the first batch quite long enough and they sank in the middle. Was still good.
- 4 cups unbleached flour, Sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon, Ground
- 1 teaspoon ginger, Ground
- 1⁄4 teaspoon clove, Ground
- 1⁄4 teaspoon allspice, Ground
- 1⁄4 teaspoon nutmeg, Ground
- 1⁄3 cup vegetable shortening
- 1 cup sugar
- 4 large eggs, Slightly Beaten
- 1 cup molasses
- 1 cup buttermilk or 1 cup sour milk
- 1 cup 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.
- Batter can be stored in refrigerator in covered container for up to 3 weeks.