| 1 | In a mixing bowl cream the shortening and sugar until light and fluffy. |
| 2 | Stir in the molasses, then add the eggs one at a time beating well after each. |
| 3 | dissolve the soda in a cup with the buttermilk. |
| 4 | In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. |
| 5 | Stir in the pecans and raisins. |
| 6 | Store the batter in an airtight container in the refrigerator. |
| 7 | When ready to bake fill greased muffin cups 2/3 full. |
| 8 | Bake in a 350 degree oven for about 20 minutes or until done. |
| 9 | To bake unchilled, reduce baking time to l5 minutes. |
| 10 | Batter may be stored for several weeks in the refrigerator. |
| 11 | Makes about 6 dozen muffins. |
