Banana Spice Muffins

2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) packed brown sugar
2-1/2 tsp (12 ml) baking powder
3/4 tsp (4 ml) baking soda
1/2 tsp (2 ml) each ground ginger and cinnamon
1/4 tsp (1 ml) salt
Pinch each ground cloves and nutmeg
1 can evaporated skim milk
1 egg
1 cup (250 ml) mashed ripe banana (about 2)
1/3 cup (75 ml) orange juice
3 tbsp (45 ml) vegetable oil
1/2 cup (125 ml) raisins

In large bowl, combine flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, cloves and nutmeg. In a small bowl, stir vinegar into evaporated milk until slightly thickened. In another bowl, beat egg; stir in banana, orange juice, evaporated milk mixture and oil. Pour over dry ingredients, stirring just until moistened. Stir in raisins. Spoon into lightly greased nonstick muffin cups, filling to top. Bake in 425 F (220 C) oven 12 to 15 minutes or until browned and top springs back when lightly touched. Makes 12 muffins.