Yield:12 servings
 
      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    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.