-JAMES FAUNCE (MGFX39A) 4 c All-purpose flour
1 c Shortening 2 ts Ground ginger
1 c Sugar 1/2 ts Cinnamon
1 c Molassas 1/2 ts Cloves
4 Eggs 1/2 c Pecans; chopped
2 ts Baking soda 1 c Raisins
1 c Buttermilk
In a mixing bowl cream the shortening and sugar until light and fluffy.
Stir in the molasses, then add the eggs one at a time beating well after
each.
Dissolve the soda in a cup with the buttermilk. In a separate bowl combine
the flour with the spices and add to the creamed mixture alternately with
the buttermilk. Stir in the pecans and raisins. Store the batter in an
airtight container in the refrigerator. When ready to bake fill greased
muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or
until done. To bake unchilled, reduce baking time to l5 minutes. Batter
may be stored for several weeks in the refrigerator. Makes about 6 dozen
muffins.
This is one of my favorite muffin recipes — even the kids love them!!
Yields
12 servings