1 c. sifted all-purpose flour
2 1/2 tsp. baking powder
4 tbsp. sugar
1 tsp. salt
1/2 c. raisins
1/2 c. chopped nuts
1 egg
3/4 c. quick cooking oats
1 c. milk
4 tbsp. melted fat

Sift together flour, baking powder, sugar and salt. Stir in raisins and nuts. Beat egg slightly; add rolled oats, milk and fat. Add to first mixture and mix quickly but well. Fill greased muffin pans 2/3 full. Bake with crumb topping. Bake in hot oven 425 degrees about 25 minutes. Makes 12 muffins.

CRUMB TOPPING:

3 tbsp. butter
1/4 c. sugar
1/4 tsp. nutmeg
3 tbsp. flour
1/2 tsp. cinnamon

Mix as for pie pastry.