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. From The Redbook Bread Book and Farm Journals Complete Home Baking Book. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 206 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 0mg||0 %|
|Sodium 219.2mg||8 %|
|Potassium 421.6mg||11 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 81.6g|
|Protein 0.9g||1 %|
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Calories per serving: 520
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