| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Molasses Refrigerator Muffins

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/3 cups vegetable shortening
1 cup granulated sugar
4 large eggs
1 cup molasses
1 cup sour milk
1 cup raisins

1. Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg; set aside.
2. Cream together shortening and sugar in mixing bowl until light and fluffy. Add eggs and beat well. Blend in molasses and sour milk. Add dry ingredients all at once, to cream mixture; stirring just enough to moisten. Stir in raisins. Spoon into greased muffin tins, filling one-half full.
3. Bake in a 350*F oven for 20 minutes, or until golden brown. Remove from oven. Let completely cool on wire rack.

Makes 3 dozen muffins.