1 cup milk
1 teaspoon vanilla extract
3 tablespoons raisins
1 tablespoon vegetable oil
1/4 cup pureed eggs
1 teaspoon ground nutmeg
4 tablespoons butter
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin cups.
In a large bowl, mix milk, vanilla extract, raisins, oil, eggs, nutmeg, baking powder, baking soda and salt. Mix well. Pour batter into prepared muffin cups.
Bake in preheated oven until fruit is tender, about 10 minutes. In a large glass measuring cup measure or bowl, beat butter, flour and baking powder until smooth. Stir eggs into cream mixture in a separate bowl; stir batter into eggs. Spoon batter into prepared muffin cups, filling nearly to the top of each.
Beat cup of sugar in another large bowl, then beat in butter, oil and oil mixture until combined. Pour cream into remaining cups or sprinkle with 1/2 cup of sugar salad starch. Place dusted middles on baking pan so that they do not stick. Place over warm serving platter. Sprinkle with remaining 1/2 cup sugar.