2 c. self-rising flour
2 oz. butter
2 oz. butter
1/2 c. sugar
1/2 c. golden raisins
1 egg, beaten plus enough milk to make 1 c.

Blend fats and flour. With wooden spoon, stir in sugar and raisins. Add egg and milk mixture and blend well. Don't over mix. Line muffin tin with paper liners and spoon mixture evenly into the 12 cups. Bake at 425 degrees about 20 minutes or until golden brown. Serve warm.