Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  unbleached flour -- sifted
  1           teaspoon  salt
  1           teaspoon  ground ginger
     1/4      teaspoon  ground allspice
  1 1/3           cups  vegetable shortening
  4              large  eggs -- slightly beaten
  1                cup  butter/sour milk
  2          teaspoons  baking soda
  1           teaspoon  ground cinnamon
     1/4      teaspoon  ground cloves
     1/4      teaspoon  ground nutmeg
  1                cup  sugar
  1                cup  molasses
  1                cup  raisins

Preparation:

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light and 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. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.

Nutritional Information:

535 Calories (kcal); 24g Total Fat; (40% calories from fat); 6g Protein; 75g Carbohydrate; 62mg Cholesterol; 418mg Sodium