---------- Recipe via Meal-Master (tm) v8.03
  Categories: Muffins, Breads, Breakfast
       Yield: 12 servings
       4 c  Unbleached Flour, Sifted
       2 ts Baking Soda
       1 ts Salt
       1 ts Ground Cinnamon
       1 ts Ground Ginger
     1/4 ts Ground Cloves
     1/4 ts Ground Allspice
     1/4 ts Ground Nutmeg
   1 1/3 c  Vegetable Shortening
       1 c  Sugar
       4 ea Large Eggs, Slightly Beaten
       1 c  Molasses
       1 c  Butter/Sour Milk
       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.
   Batter can be stored in refrigerator in covered
   container for up to 3 weeks.