Yield: 12 Muffins

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup butter, melted and cooled
• 3/4 cup raisins

Instructions

1. Preheat the oven to 425 degrees

2. Grease a muffin pan or line it with paper cups.

3. Sift the flour, sugar, baking powder and salt into a large bowl.

4. In a small bowl, beat the milk with the egg and butter. Pour into the flour mixture and stir just until the dry ingredients are moistened.

5. Fold in the raisins then fill the muffin cups about 2/3 full with the batter. Bake for 20 minutes or until the muffins are lightly browned on top. Remove from the pan immediately. Serve warm.

Variations

Blueberry: Increase the sugar to 1/2 cup and substitute 3/4 cup of fresh or frozen (do not thaw) blueberries for the raisins.

Cheese: Reduce the sugar to 1 tablespoon and substitute 1/2 to 3/4 cup of shredded cheddar cheese for the raisins.

Cornmeal: Substitute 1 cup of yellow cornmeal for 1 cup of the flour. Omit the raisins.

Whole Wheat: Substitute 1 cup of whole wheat flour for 1 cup of the all-purpose flour.

Nut: Increase the sugar to 1/2 cup and add 1/2 cup of nuts along with the raisins or in place of the raisins.