Buckwheat Muffins

1/4 cup vegetable shortening
3 Tbsp sugar
2 Tbsp molasses
1 egg, unbeaten
1-1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup fine buckwheat groats
1 cup buttermilk
1/4 cup cut, seeded raisins

Preheat oven to 425 F. Cream shortening until fluffly. Add sugar and molasses and beat until light. Beat in the egg.

Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Add groats and buttermilk and stir only until dry ingredients are moistened. Add raisins.

Fill greased 2-1/2 inch-deep muffin pans 1/2 to 2/3 full and bake until muffins are brown and done, or about 20 minutes. Serve hot.