Aunt Hattie'S Refrigerator Gingerbread Muffins - cooking recipe

Ingredients

1 c. sugar
1 c. shortening
1 c. dark molasses
4 eggs, beaten
3 1/2 c. flour
1 tsp. each ginger, cinnamon and nutmeg
1/2 tsp. salt
1 c. buttermilk
1 tsp. baking soda
1 tsp. hot water
1 tsp. vanilla
1 c. raisins
1 c. pecans, chopped

Preparation

Cream shortening and sugar; add molasses and stir.
Add beaten eggs.
Sift flour, cinnamon, ginger, nutmeg and salt.
Add dry ingredients alternately with buttermilk to molasses-sugar mix. Add soda, dissolved in hot water.
Add vanilla, raisins and pecans.
Grease muffin tins.
Fill 2/3 full.
Bake at 375\u00b0 for 30 minutes.
Batter can be kept in refrigerator several days.
Bake as needed.