ICE BOX ENGLISH TEA MUFFINS (mrs ronald f huinker)

3/4 C sugar
1/2 C butter
1 egg, beaten
1/2 t salt
1/4 t cinnamon
2 t baking powder
2 C flour
3/4 C raisins
1 C milk

TOPPING:
1/2 C packed brown sugar
1 t cinnamon
1/4 chopped pecans

Cream sugar and butter. Add beaten egg and blend. Combine dry ingredients. Add dry ingredients and milk alternately to creamed mixture. Stir in raisins. Cover tightly and keep in fridge until needed. (up to three weeks) Fill muffin papers 2/3 full. Sprinkle with topping and bake at 350 degrees for 20 minutes.