1 c. plus 2 tbsp. all-purpose flour
2 tsp. double-acting baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/4 c. butter
1/4 c. brown sugar, firmly packed
1/4 c. granulated sugar
1 egg
1 c. skim milk
4 1/2 oz. uncooked quick or old-fashioned oats
3/4 c. dark raisins

Preheat oven to 375 degrees. Line twelve 2 1/2 inch diameter muffin-pan cups with paper baking cups and set aside.

In small bowl combine flour, baking powder, cinnamon, and salt; set aside. Using electric mixer, in mixing bowl cream butter with sugars until light and fluffy; add egg and beat until combined. Alternately beat in flour mixture and milk, a little of each at a time, beating well after each addition. Stir in oats and raisins. Fill each baking cup with an equal amount of batter (each will be about 2/3 full). Bake for 20 to 25 minutes (until muffins are lightly browned and a toothpick, inserted in center, comes out dry). Remove muffins to wire rack to cool.