4 c Unbleached Flour, Sifted
2 ts Baking Soda
1 ts Salt
1 ts Ground Cinnamon
1 ts Ground Ginger
1/4 ts Ground Cloves
1/4 ts Ground Allspice
1/4 ts Ground Nutmeg
1 1/3 c Vegetable Shortening
1 c Sugar
4 ea Large Eggs, Slightly Beaten
1 c Molasses
1 c Butter/Sour Milk
1 c Raisins
Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf 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.