4 cups sifted all-purpose flour
2 tsp. baking soda
1 tsp. each of salt, cinnamon and ginger
1/4 tsp. each of cloves, allspice and nutmeg
1-1/3 cups shortening
4 eggs
1 cup each of sugar, molasses, buttermilk and raisins

Sift together dry ingredients. Cream together shortening and sugar. Beat until fluffy. Add eggs and beat well. Blend in molasses and milk, add dry ingredients. Stir just enough to moisten. Stir in raisins. Bake at 350°F for 20 minutes.

Makes 3 dozen muffins. Batter can be stored in refrigerator for 3 weeks and used as desired.