2 3/4 c. flour
4 tsp. baking powder
1/3 c. Hershey's cocoa
3/4 c. sugar
1 tsp. salt
1/2 c. shortening
2 eggs
1 1/4 c. milk
1 c/ raisins
1/3 c. chopped nuts

Preheat oven to 400 degrees F. Grease muffin tins or use muffin papers. Sift flour, baking powder, salt, sugar and cocoa into a mixing bowl. With pastry blender, cut in shortening. Mix together the eggs and milk and add at one time to flour mixture. Do not overmix. Gently fold in raisins and chopped nuts. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes. Makes 18 muffins. make a double batch; they freeze beautifully.