1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/3 cup dark seedless raisins
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/4 cup vegetable oil


1. The night before, in medium bowl, combine flours, raisins, sugar, baking powder and salt. Wrap tightly with plastic wrap and set aside at room temperature overnight.
2. In pint jar, beat together milk, egg and vegetable oil; cover with tight lid and refrigerate overnight. Generously grease a 12-cup muffin pan; cover the top with plastic wrap and set aside.
3. The next morning, turn on oven to 425 degrees F. Shake jar of milk mixture and add to flour mixture. Stir just until all dry ingredients have been moistened. Mixture should be lumpy. Divide among greased muffin-pan cups.
4. Put pan in the oven even if it's not quite preheated, and bake 20 to 25 minutes or until tops are golden brown and centers spring back when gently pressed. Remove from pans and serve warm.

You say you have no time to make breakfast? Not true. Follow our Muffins-in-the-Morning make-ahead method and you can have breakfast in the oven in 2 minutes. Enjoy the aroma of muffins baking while you shower and get dressed, and then indulge in what is usually a weekend luxury with your morning coffee. Dried sour cherries, chopped dried apricots, or chopped nuts (or even chocolate chips, if you must) make nice substitutions for the raisins in this recipe.

Make-Ahead Muffins
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