Buckwheat Muffins(Makes 1 Dozen)

• 3 Tbsp. molasses
• 1/3 c. vegetable shortening
• 2 Tbsp. sugar
• 2 eggs (unbeaten)
• 2 tsp. baking powder
• 1/3 tsp. baking soda
• 2 c. sifted all-purpose flour
• 1 c. fine buckwheat groats
• 1/3 tsp. salt
• 1 1/2 c. buttermilk
• 1/3 c. seeded raisins, cut
• 1/2 c. finely chopped nuts (optional)

1. Preheat oven to 450u0b0.
2. Cream shortening until fluffy.
3. Add sugar and molasses; beat until light.
4. Beat in eggs.
5. Sift baking powder, baking soda, flour and salt together.
6. Add to creamed mixture.
7. Stir in buckwheat groats and buttermilk.
8. Only stir until dry ingredients are moist.
9. Add nuts (optional).
10. Grease 2 1/2-inch deep muffin pans.
11. Fill 1/2 to 2/3 full.
12. Bake 20 minutes, until brown.

molasses, vegetable shortening, sugar, eggs, baking powder, baking soda, flour, fine buckwheat groats, salt, buttermilk, seeded raisins, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067492 (may not work)