Icebox Gingerbread Muffins - cooking recipe

Ingredients

1 1/4 c. shortening
1 1/4 c. unsulfured molasses
1 1/4 c. sugar
4 c. flour
2 tsp. baking soda
1 c. water
4 eggs
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 c. chopped nuts (I use walnuts)
3/4 c. raisins

Preparation

Mix accordingly.
Bake in a muffin tin at 350\u00b0 for 20 minutes until done.
(I use paper liners).
Batter will keep 3 to 4 weeks in the refrigerator.
Make only as many as you need at one time.