1/2 c. shortening
1 c. sugar
2 eggs
1 tsp. baking soda (dissolved in 1 tbsp. water)
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 can tomato soup (10 oz.)
2 c. flour
1 tsp. vanilla
1/2 c. chopped nuts
1 c. chopped raisins

Cream sugar and shortening until light and fluffy. Add eggs one at a time and beat thoroughly. Add dissolved soda. Sift and measure flour, sift together all dry ingredients, add alternately with tomato soup. Add vanilla, nuts and raisins. Pour into lined muffin tins. Bake at 350 degrees 20-30 minutes. Makes 24 average size muffins. These do not require frosting.