| 1 | Combine raisins and water in saucepan. |
| 2 | Bring to a boil, reduce heat and cover. |
| 3 | Simmer 20 minutes. |
| 4 | Drain raisins, reserving liquid. |
| 5 | Add enough water to reserved liquid to make ?cup. |
| 6 | Cool well. |
| 7 | Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. |
| 8 | Add eggs, beat 2 more minutes. |
| 9 | Sift together flour and baking powder. |
| 10 | Add flour mixture alternately with ?cup of reserved raisin liquid into creamed mixture, mixing well after each addition. |
| 11 | Stir in raisins. |
| 12 | Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. |
| 13 | Bake in 400 °F. |
| 14 | Oven 18 minutes or until golden brown. |
| 15 | Serve hot with homemade jam or jelly |
