Breakfast Raisin muffins

But they wouldn't mind going by one of these names: apple, cranberry, or whatever-dried-fruit-suits-your-mood muffins either. I say dried because the main difference here is that you'll simmer the dried fruit in some water, using both the liquid and the fruit in your mixture. IMHO this will make the end result somewhat more moist and flavorful.

I will not elaborate any longer, it's is the busy season and this recipe is quick and satisfying, just what we need these days:

Recipe:
1.1/2 cup water
1 cup raisins (or any other kind of dried fruit that loves to be plumped)
1 ts baking soda
1.1/2 flour
3/4 cup suar
1/2 ts nutmeg
1 ts cinnamon
1/4 cup vegetable oil (4 tbs)
1 egg, somewhat whisked

• In a small saucepan get the water to a soft rolling boil, add raisins, turn down the heat and let simmer for 20 minutes.
• Drain, reserving the liquid!
• Add baking soda to liquid and stir to dissolve
• Combine and whisk dry ingredients, add raisins, give a quick stir
• Mix wet ingredients (reserved liquid, oil and egg)
• Add wet to dry and stir like any muffin batter; not too much, just until combined.

Using a muffin tin, bake these for approx. 20 minutes at 350F or 175C.

Enjoy!