Source: Brewed Awakenings, Milwaukee, WI - Milwaukee Journal Sentinel - March 7, 2001

1 cup raisins
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 eggs, slightly beaten
1 cup (2 sticks) butter, melted
1 1/2 cups granulated sugar
1 cup whole milk
3 cups highest quality unsweetened granola
1/4 cup sugar mixed with 1 teaspoon cinnamon
    for garnish (optional)

Pour very hot water over raisins to plump and let sit for 5 minutes. Drain water and dry raisins well with a paper towel or a kitchen cloth.

Mix flour, baking powder and salt in a big bowl.

In another bowl, beat eggs, then blend in butter, sugar and milk real good.

Add wet mixture to dry mixture and stir three times or until just before batter is evenly moistened, then stop.

Stir in granola and raisins and mix only until evenly moistened, then immediately stop. If you continue mixing, you will have tough leathery muffins.

Preheat oven to 400 degrees F.

Fill standard-size greased muffin tins three-fourths full. If you wish, sprinkle muffins with cinnamon sugar.

Bake in preheated oven 20 to 25 minutes and check with a wooden pick often, starting at 18 minutes. Muffins should be lightly browned.

Makes 30.