Banana Raisin Muffins

This is the same base recipe as the Orange Muffins I made last week. They looked a lot better when I pulled them out of the oven after 20 minutes than the last ones; the butter I think helped it rise a little better.

Makes 12 servings

1 3/4 c. all-purpose flour
4 tsps sugar
2 tsps baking powder
2 tbsp flax seed
1/2 tsp salt
1 c. fat-free milk
1 banana, mashed
1/2 c. raisins
1 large egg
4 tsps unsalted butter, melted

1. Preheat the oven to 400F; spray 12-cup muffin tin with nonstick spray
2. In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, combine the milk, banana, raisins, egg, and butter. Pour over the flour mixture, stirring until just blended (do not over-mix).
3. Spoon the batter into the cups, filling each about two-thirds full. Bake until a toothpick inserted in the muffins comes out clean and the muffins are golden brown, 20-25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and serve hot.

Points value 2