2 cups (475 ml) flour
3/4 cup (175 ml) brown sugar
1-1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) salt
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) ginger
3/4 cup (175 ml) apple butter
1/2 cup (125 ml) butter or margarine, melted and cooled
1/4 cup (60 ml) skim milk
2 eggs, lightly beaten
3 tbsp (45 ml) honey
1 tsp (5 ml) vanilla
1/2 cup (125 ml) raisins, optional

Preheat oven to 400 degrees (200 C.).
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes).
Fold in raisins with as few strokes as possible.
Spoon batter into muffin 12 cups (2825 ml) (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean.
Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin--Do *not* let muffins cool completely in the tin.

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