Raisin Muffins (12 servings) 2 cups all-purpose flour 1 cup raisins 1 cup brown sugar - packed 1/2 cup butter 1 large egg 1 teaspoon cinnamon 2 Tablespoons vegetable or canola oil 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon salt In a small sauce pan over medium heat, add raisins and just enough water (about 1 and 2/3 cups) to cover the them. Simmer the raisins for 20 minutes. Reduce heat if a rolling boil begins. Remove from heat and allow raisins and water to cool. Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray. Preheat oven to 350 degrees. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon. nutmeg and salt. In a small mixing bowl, beat the egg. Add brown sugar, butter and oil and mix until texture is like wet sand. Add the raisins AND the water from the raisins and mix well. Add the wet ingredients to the dry ingredients and mix just until well combined and moistened. Batter should be thick but fluid. Add additional water if it doesn't stir easily. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 20 to 25 minutes or until golden brown (start checking after 20 minutes). If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done. Cooking with the water that the raisins simmered in makes these more flavorful than other raisin muffin recipes I've tried. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 1709. Submitted 4/8/2006.