Spiced molasses refrigerator muffins -- bake them all, or store unused batter, covered tightly, in the refrigerator for up to a week and bake muffins when you're ready.

Molasses Refrigerator Muffins

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/3 cups vegetable shortening
1 cup granulated sugar
4 large eggs
1 cup molasses
1 cup sour milk
1 cup raisins

1. Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg; set aside.
2. Cream together shortening and sugar in mixing bowl until light and fluffy. Add eggs and beat well. Blend in molasses and sour milk. Add dry ingredients all at once, to cream mixture; stirring just enough to moisten. Stir in raisins. Spoon into greased muffin tins, filling cups half full.
3. Bake in a 350°F (175°C) oven for 20 minutes, or until golden brown. Remove from oven. Let completely cool on wire rack.

Makes 3 dozen muffins.