2/3 c. dark seedless raisins
1/3 c. walnuts
1/4 c. soft butter or shortening
1/3 c. sugar
2 eggs, beaten
2 c. sifted flour
3 1/2 tsp. baking powder
1 tsp. salt
1/4 c. cocoa
3/4 c. milk

Chop raisins and walnuts. Beat butter and sugar together until blended; beat in eggs. Resift flour with baking powder, salt and cocoa. Add to egg mixture alternately with milk, blending lightly. Stir in raisins and nuts. Spoon into greased muffin cups. Bake in hot oven (425 degrees) 20 to 25 minutes. Serve hot. Makes 12 to 18 muffins.