1 c. shortening
1 c. sugar
4 eggs
1 c. honey
4 c. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1 1/2 tsp. baking soda
1 c. buttermilk
1/2 c. raisins
1/2 c. chopped pecans

Adjust for altitude. Cream shortening and sugar well. Add eggs, one at a time and beat well after each addition. Gradually add honey; beat well. Stir together flour, salt and spices; add to creamed mixture. Stir soda into buttermilk; when it begins to foam, add to the above mixture. Fold in raisins and pecans.

Pour into jar and keep covered in refrigerator. Let stand 24 hours before baking muffins. Bake as many as desired in greased muffin pans at 375 degrees for 15-20 minutes. (Always stir batter well before baking.) Muffin batter will keep 2-3 days in refrigerator. Makes 3-4 dozen muffins.