4 Unbleached Flour
2 Baking Soda
1/3 Vegetable Shortening
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.,
Batter can be stored in refrigerator in covered container for up to 3 weeks.