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.