---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Gingerbread Muffins
  Categories: Muffins
       Yield: 12 servings
  
            -JAMES FAUNCE   (MGFX39A)           4 c  All-purpose flour
       1 c  Shortening                          2 ts Ground ginger
       1 c  Sugar                             1/2 ts Cinnamon
       1 c  Molassas                          1/2 ts Cloves
       4    Eggs                              1/2 c  Pecans; chopped
       2 ts Baking soda                         1 c  Raisins
       1 c  Buttermilk                     
  
   In a mixing bowl cream the shortening and sugar until light and fluffy.
   Stir in the molasses, then add the eggs one at a time beating well after
   each.
   
   Dissolve the soda in a cup with the buttermilk.  In a separate bowl combine
   the flour with the spices and add to the creamed mixture alternately with
   the buttermilk. Stir in the pecans and raisins. Store the batter in an
   airtight container in the refrigerator. When ready to bake fill greased
   muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or
   until done.  To bake unchilled, reduce baking time to l5 minutes. Batter
   may be stored for several weeks in the refrigerator. Makes about 6 dozen
   muffins.
   
   This is one of my favorite muffin recipes -- even the kids love them!!
   Formatted by Elaine Radis Posted on P* JANUARY, 1993
  
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