Preheat oven to 375 °F. Sift flour with baking powder and salt. Set aside.
Cream butter and sugar thoroughly.
Add eggs one at a time, beating well after each addition.
Add flour mixture and milk alternately beginning and ending with dry ingredients.
Blend in vanilla and raisins.
Set 2 1/2-inch paper baking cups in muffin pans and fill with the batter about 2/3 full.
Bake for from 25 to 30 minutes or until slightly brown.
Yield: 2 dozens.