Categories: Muffins
      Yield: 4 servings
 
      1 c  Raisins                             2 ea Large Eggs
      1 c  Water                           1 1/2 c  Unbleached Flour, Sifted
    1/2 c  Butter/Regular Margarine            1 ts Baking Powder
    1/4 c  Sugar                          
 
  Combine raisins and water in saucepan.  Bring to a boil, reduce heat and
  cover.  Simmer 20 minutes.  Drain raisins, reserving liquid.  Add enough
  water to reserved liquid to make 1/2 cup.  Cool well.
  Cream together butter and sugar in bowl until light and fluffy, using
  electric mixeer at medium speed.  Add eggs, beat 2 more minutes.
  Sift together flour and baking powder.  Add flour mixture alternately with
  1/2 cup of reserved raisin liquid into creamed mixture, mixing well after
  each addition.  Stir in raisins.  Spoon batter into greased 3-inch
  muffin-pan cups, filling 2/3rds full.
  Bake in 400 degree F. oven 18 minutes or until golden brown.  Serve hot
  with homemade jam or jelly.