Instructions: Preheat oven to 400 F.

In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.

In smaller bowl, combine wet ingredients (the next 6 ingredients).

Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.

Spoon batter into 12 muffin cups (if you dont use muffin liners, spray the pan with cooking spray).

Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do

*not* let muffins cool completely in the tin.)

NOTES :
This recipe is a real crowd-pleaser, fills the house with a delicious aroma, and is a great autumn treat. I successfully changed the original half-cup of
butter to a half-cup of applesauce to lower the fat. I have no idea what the
exact fat count is, but the only "evil" ingredient is the eggs; you may be
able to decrease the fat further by using egg beaters instead of eggs, but
Ive never been that daring. (Ive wasted a lot of ingredients by unsuccessfully trying to make a recipe fat-free, so Im a little wary about
it.) If anyone is successful with the egg beaters (or another substitute),
please let me know!

P.S. This is a very versatile recipe. Ive made it with pumpkin butter, and it was yummy. Ive made it with nuts, but of course, that
raises the fat. A friend made it with apricots (dried, I assume?) and that
was very good. I wonder how chopped dates would be?

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