1 c Vegetable Shortening
1 c Sugar
4 Eggs; Lg
1 c Molasses
1 c Sour Cream
4 c Whole Wheat Flour
2 ts Baking Soda
1 ts Baking Powder
2 ts Ginger; Ground
1/4 ts Cinnamon
1/4 ts Allspice
1 c Raisins
1 c Pecans; Chopped, Optional
Cream the shortening with the sugar until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Add the molasses and
sour cream. Combine the remaining ingredients and add to the sour cream
mixture. Stir until just moistened and no flour streaks remain. Spoon
into muffin tins that have been coated with a non-stick spray filling each
cup 1/2 full. Bake at 375 degrees F for 12 to 15 minutes or until done.
Serve warm.
From “Make Mine Healthy” by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
Yields
4 Servings