Cinnamon Raisin Muffins

I made these muffins for a brunch with H&J a couple of weeks ago, and then again to send to my dad. They taste a LOT like cinnamon-raisin bagels, and are thus especially tasty toasted with butter or cream cheese. I’m also on this kick where I’m replacing cream cheese with goat cheese as my go-to spread, so I bet you could do that, too, if it doesn’t gross you out. It grosses Tom out. 

Anyway! Here goes. 

You need:

• 2 C flour
• 1/3 C sugar
• 1/3 C brown sugar
• 1 T baking powder
• 3/4 tsp salt
• 1/4 C canola oil
• 1 tsp vanilla
• 1 egg
• 1 C skim milk
• 1 tsp cinnamon
• 1 C raisins

Sift together the dry ingredients (flour through salt), then combine the wet ingredients and mix in. Add the cinnamon and raisins, then pour into greased muffins tins and bake at 400 for 20 minutes, or until a toothpick comes out clean. Sprinkle with cinnamon sugar while still warm. 

Eat.