Orange-Raisin Sticky Muffins by Stephenie Moyer

1/4 cup chopped raisins
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Topping:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
2 tablespoons honey
1/4 teaspoons ground cinnamon

Muffins:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/4 cup honey
1/3 cup butter or margarine, melted
2 tablespoons grated orange peel

Combine the raisins, sugar and cinnamon; set aside.

Combine topping ingredients; spoon 1 teaspoonful into 12 greased muffin cups. (Use all of the topping mixture.) Set aside.

In a bowl, combine the flour, baking powder and salt. Beat egg, milk, honey, butter, and orange peel. Stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into prepared muffin cups. Sprinkle with raisin mixture. Top with remaining batter. {When batter is added, you may need to spread in out a bit to fill the muffin cup — batter is thick.) Bake at 375 degrees F for 16-20 minutes or until muffins test done. Cool for 5 minutes. Invert the pan onto a lightly buttered foil-lined shallow baking pan. Serve warm.