Icebox Ginger Muffins

(Six-week Muffins)

1 c. butter
1 c. white sugar
4 eggs
1 c. molasses
2 tsp. Soda
1 c. sour milk*
4 c. flour
2 tsp ginger
½ tsp cinnamon
1/4 tsp allspice
½ c. raisins
½ c. nuts

Cream butter, add sugar gradually while beating. Add eggs, one at a time, beating well after each addition. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 for 10 to 15 minutes in greased muffin pans. Makes 60 tiny muffins or about 24 standard sized muffin pans. If using gem pans watch them. They may be ready to come out at about 8 minutes.

*Add 1 1/3 tablespoons vinegar to 1 cup sweet milk to make 1 cup sour milk

Batter keeps 6 weeks in the refrigerator.