1 c flour

1/4 c sugar

1 tsp ground cinnamon

1 tbs baking powder

1/2 tsp salt

1 c quick-cooking rolled oats

1/2 c chopped raisins

1 lg egg, beaten lightly

3/4 c milk

1 tsp vanilla

3 tbs vegetable oil

TOPPING:

2 tbs sugar

2 tsp flour

1 tsp ground cinnamon

1 tsp margarine, melted

Preheat the oven to 375 degrees. Grease 12 muffin cups or line with paper baking cups. Set aside.

Sift the flour, sugar, cinnamon, baking powder, and salt into a lg bowl. Stir in the oatmeal and raisins. In another bowl, combine the beaten egg, milk, vanilla, and oil. Add this gently to the flour mixture, stirring just until moistened. Spoon the batter into the prepared muffin cups, filling each two-thirds full.

TO MAKE THE TOPPING: Combine the topping ingredients in a small bowl and sprinkle evenly over the muffin batter in the cups. Bake until a toothpick inserted in the muffin centers comes out clean, about 20 minutes. Remove to a wire rack to cool.

makes 12 muffins