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Breads
Breakfast
Muffins

James's Gingerbread Muffins

1 cup shortening
1 cup sugar
1 cup molasses
4 eggs
2 tsp. baking soda
1 cup buttermilk
4 cups all-purpose flour
1/2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1/2 cup pecans, chopped
1 cup raisins

In a mixing bowl, cream the shortening and sugar till light and fluffy.
Add eggs one at a time beating well after each. Dissolve the soda in a
cup with the buttermilk. In a separate bowl, combine the flour with the
spices and add the creamed mixture alternately with buttermilk. Stir in
the pecans and raisins. Store the batter in an airtight container in the
refrigerator. When ready to serve, fill greased muffin cups 2/3 full. Bake
in a 350 oven for about 20 minutes or until done. To bake untilled reduce
the time to 15 minutes. Batter may be stored for several weeks in the refrigerator.
Makes about 6 dozen muffins.

The people you love and trust the most are the ones who will hurt you the most.

- Mary Ngwetjana