Aunt Hattie'S Refrigerator Gingerbread Muffins

• 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

1. Cream shortening and sugar; add molasses and stir.
2. Add beaten eggs.
3. Sift flour, cinnamon, ginger, nutmeg and salt.
4. Add dry ingredients alternately with buttermilk to molasses-sugar mix. Add soda, dissolved in hot water.
5. Add vanilla, raisins and pecans.
6. Grease muffin tins.
7. Fill 2/3 full.
8. Bake at 375u0b0 for 30 minutes.
9. Batter can be kept in refrigerator several days.
10. Bake as needed.

sugar, shortening, dark molasses, eggs, flour, ginger, salt, buttermilk, baking soda, water, vanilla, raisins, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371808 (may not work)