Source:

SandyH

Serves/Makes:24

Ingredients

• 1 cup (225 ml) vegetable shortening
• 1 cup (225 ml) sugar
• 4 large eggs
• 1 cup (225 ml) molasses
• 1 cup (225 ml) sour cream
• 4 cups (950 ml) whole wheat flour
• 2 tsp (10 ml) baking soda
• 1 tsp (5 ml) baking powder
• 2 tsp (10 ml) ground ginger
• 1/4 tsp (1 ml) cinnamon
• 1/4 tsp (1 ml) allspice
• 1 cup (225 ml) raisins
• 1 cup (225 ml) chopped pecans, Optional
• Cream Cheese Frosting:
• 2 3oz. pkg cream cheese, softened
• 1/2 cup (125 ml) butter, softened
• 2 tsp (10 ml) vanilla
• 4-3/4 cups (1125 ml) powdered sugar, sifted

Preparation

• Cream the shortening with the sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the molasses and sour cream.
• Combine the remaining ingredients and add to the sour cream mixture.
• Stir until just moistened and no flour streaks remain.
• Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full.
• Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
• Serve warm.
• Frosting:
• Beat together cream cheese, butter, and vanilla until light and fluffy.
• Gradually add 2 cups (475 ml) powdered sugar, beating well.
• Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading consistency.
• This frosts the tops of 24 muffins or top and sides of an 8" or 9" two layer cake.
• After frosting, cover and store in refrigerator.

Comments

If muffins are to be frosted, cool first.