Prep 15 mins
Cook 20 mins
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.
- 946.36 ml unbleached flour, Sifted
- 9.85 ml baking soda
- 4.92 ml salt
- 4.92 ml cinnamon, Ground
- 4.92 ml ginger, Ground
- 1.23 ml clove, Ground
- 1.23 ml allspice, Ground
- 1.23 ml nutmeg, Ground
- 78.07 ml vegetable shortening
- 236.59 ml sugar
- 4 large eggs, Slightly Beaten
- 236.59 ml molasses
- 236.59 ml buttermilk or 236.59 ml sour milk
- 236.59 ml 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.
Enoyed these muffins. Made two slight changes though--left out the allspice and used half whole wheat flour and half white flour. Would make again.
So very glad this recipe was adopted...my muffins came out perfect...both first and second batch made four days later. Made with buttermilk. Did need full cooking time. Let them cool for quite a while in the tins before removing (10-15 minutes easy). Good flavor with light texture.