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HEIRLOOM RAISIN MUFFINS

Yield:4 servings
 
      1 c  Raisins                             2    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.
 

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