2 eggs
1 cup white sugar
3/8 cup vegetable oil
1 cup milk
2 teaspoons cornstarch
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup chopped raisins
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons baking soda
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl sift together the eggs, sugar, oil, milk, cornstarch, vanilla extract, flour, raisins, baking powder and salt, mix until well blended. Stir in the cornbread mixture. Fold in the raisins. Pour batter into prepared muffin cups.
Bake in preheated oven for 20 to 22 minutes, until a toothpick inserted into center of a muffin comes out clean. Serve warm as an easy crust style meal.
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