-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
