Method

1. Preheat the oven to 180 deg c, with the rack in the centre of the oven. Line muffin tins with papers.*
2. Soak the raisins in hot water for 20 minutes and then drain well.
3. Whisk the eggs in a large bowl, then whisk in the oil and the applesauce.
4. Whisk in the salt and the baking powder. The baking powder will get foamy - that's ok.
5. Stir in the raisins, then the flour, walnuts and nutmeg.
6. Stir to combine the dry ingredients. The batter will be quite moist, like a cake batter.
7. Divide among the muffin tins.
8. Bake for 25 minutes, or until the muffins test as done - the tops are firm and when you put a knife in the centre it comes out almost clean, perhaps with a few moist crumbs attached.
9. Cool for 5 minutes in the pans, and then finish cooling on a rack.

Labna Icing – whip together 4 tablespoons of labna, 2 tablespoons of honey and a squeeze of lemon.

NOTES

*I like to use parchment paper muffin liners for these muffins, "regular" paper muffin liners will stick.