1 cup all-purpose flour
1 cup packed brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 pinch ground nutmeg
1/8 teaspoon dried basil
1 cup margarine
1 cup water
1/2 cup white sugar
2 teaspoons vanilla extract
2 eggs
1 cup raisins
1 cup chopped walnuts
1 tablespoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, brown sugar, salt, baking powder, baking soda, nutmeg, and nutmeg. Mix well. Stir in basil, sugar, eggs, and raisins. Fold in margarine and water.
Spread mixture into paper lined muffin liners. Garnish with half of the walnuts. Scoop remaining walnuts and sprinkle with remaining 1/2 cup raisins. Garnish with remaining 1 1/2 cup raisins.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool, spread on top of mugs and cover.
For a frosting: Beat margarine and water until smooth. Stir in vanilla extract. Beat in flour mixture. Cook, stirring constantly until a thick glaze is achieved, about 5 minutes. Remove muffins from oven and brush onto top of mugs.
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