1 c Vegetable Shortening
1 c Sugar
4 ea Eggs; Lg
1 c Molasses
1 c Sour Cream
4 c Whole Wheat Flour
2 ts Baking Soda
1 ts Baking Powder
2 ts Ginger; Ground
1/4 ts Cinnamon
1/4 ts Allspice
1 c Raisins
1 c Pecans; Chopped, Optional
Cream the shortening with the sugar until light and fluffy. Add the
eggs, one at a time, beating well after each addition. Add the
molasses and sour cream. Combine the remaining ingredients and add to
the sour cream mixture. Stir until just moistened and no flour
streaks remain. Spoon into muffin tins that have been coated with a
non-stick spray filling each cup 1/2 full. Bake at 375 degrees F for
12 to 15 minutes or until done. Serve warm.
Yields
4 Servings
