Preheat oven to 400 °. Grease light colored muffin pans for 18 muffins (Dark muffin pans might burn the glaze; if using one, don't bake as long).

In a separate bowl, pour enough boiling water onto 1/2 cup raisins to cover them. Let soak for at least 1 minute, then drain.

Prepare glaze:

In a small bowl, combine brown sugar, shortening, and honey. Stir until ingredients reach a smooth consistency.

Spread mixture in bottoms of muffin pans using a spoon, or a plastic wrap covered measuring cup or glass. See photos 3-4.

Prepare muffins:

Pour Tracey's Treats Muffin Mix into a large mixing bowl. Add cinnamon, nutmeg, ginger, and allspice. With mixer on low, stir dry ingredients until blended.

In a separate container, combine milk, oil, applesauce, blackstap molasses, and eggs.

Add liquid mixture to dry mixture. Blend on medium speed (hand mixer) or low speed (stand mixer) until ingredients are thoroughly moistened.

Gently stir in the drained raisins. Spoon the batter into the prepared muffin cups, until each cup is about 2/3 full.

Bake for 20 minutes, or just until dry crumbs appear on a toothpick when inserted into center of a a muffin. Take out of muffin pan immediately*.

Makes 18 medium sized muffins.

Mini Muffins: Prepare as directed above, except in mini muffin pans. Bake for 8-10 minutes.

*CAUTION: The glaze will be hot. Let muffins cool before touching the glaze.