Yield 12 muffins | Prep Time: 15 minutes | Bake Time: 18-20 minutes Ingredients: 1/2 cup raisins 1 tablespoon water 1 1/2 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup brown sugar 1/2 cup quick oats + extra for topping 1/2 cup + 2 tablespoons milk 1 large egg 1/2 cup vegetable oil 2 mashed overripe banana Method: Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, re move from the refrigerator, squeeze dry and pat with paper towel. Preheat the oven to 380F (190C). Line a 12-muffins/cupcakes baking pan. Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the bro wn sugar and whisk to mix the dry ingredients together. Set aside. Combine the quick oats and milk together in another bowl. Set aside. In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. A dd in the mashed banana and mix well. Make a well in the center of the dry ingredients and pour in the egg, oil and ba nana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour. Next, fold in the oats and milk mixture. Add the raisin and fold a few more time s. Do not over mix. Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the to p. Bake at 380F (190C) for 10 minutes. Then reduce the temperature to 350F (180C) for a nother 8-10 minutes or until a cake tester inserted into the center come out cle an. Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.