2 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. cinnamon
Dash nutmeg
1 c. sugar
1/4 c. butter
1 c. sour cream
2 eggs
1/2 c. dark, seedless raisins
1 med. apple, finely chopped
Granulated sugar
Honey butter (optional)

In a large mixing bowl combine dry ingredients. In a small saucepan melt the butter; remove from heat and whisk in sour cream and eggs. With electric mixer on low speed, beat butter-cream mixture into the dry ingredients. Mix until batter is smooth and satiny. Stir in raisins and chopped apple.

Grease 12 muffin cups or line with paper baking cups. Spoon batter into tins, filling cups 3/4 full. Sprinkle with sugar. Bake 20-25 minutes at 350 degrees or until lightly browned. Cool in pan 5 minutes before removing to a wire rack. Cool completely before serving. Serve plain or with honey butter.