Instructions: Place raisins, sugar, butter, eggs, milk and vanilla in a large, heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.

Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed.

Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17
minutes. Remove from oven and immediately pour about 1 tsp over top of each
muffin. Cool muffins in cups for 10 minutes, then remove to a rack.

Serve
warm. Store muffins in a sealed bag at room temperature for up to 2 days.

For longer storage, refrigerate muffins or preferably freeze.

NOTES : Muffins

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