1 c. milk
1 c. quick oats
1 c. sifted all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 c. salad oil or melted shortening
1/2 c. seedless raisins

Combine milk and oats in small bowl. Let stand 1 hour. Preheat oven to 400 degrees. Grease bottoms of 14 (2 1/2 inch) muffin cups or line each muffin cup with paper liner. Sift flour with sugar, baking powder and salt onto sheet of waxed paper.

In medium bowl, with fork, beat egg with salad oil. Stir in milk mixture. Add flour mixture and raisins quickly stirring with fork just until dry ingredients are moistened. Do not beat. Batter will be lumpy. Quickly fill muffin cups 2/3 full of batter. Bake 20 to 25 minutes or until golden. Loosen edge of each muffin with spatula, turn out. Serve hot.