Preheat your oven to 350° and spray a 12-cup muffin tin with nonstick cooking spray.
For the Glaze:
In a small bowl, whisk the glaze ingredients together. Divide the glaze mixture amongst 12 muffin tins, making sure to coat the sides and bottoms. Set aside.
For the Muffins:
In a blender or food processor puree raisins and water together. I used my NutriBullet.
Pour raisin puree into the bowl of your mixer, and add the rest of the wet ingredients. Mix to combine well.
Add the brown sugar to the wet ingredients and mix.
Add the rest of the dry ingredients to the wet ingredients and mix just until combined.
Divide muffin batter evenly into the 12 muffin tins.
Bake for 20 minutes, or until tops are just set, being careful not to overbake or muffins will become dry. An inserted toothpick should come out clean, and the tops should bounce back when gently pressed.Remove from the oven and mmediately turn muffins out onto parchment paper, so that the bottom with that beautiful glaze is now the top!
Serve warm. A pat of butter on top is especially delicious.
Store muffins in an airtight container in the fridge. Warm for a few seconds in the microwave before serving.
Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.