| 1 | Sift together the flour, baking powder and salt. |
| 2 | Then cream the butter, sugar and eggs, beating them until light and fluffy. |
| 3 | Add the dry ingredients alternately with the milk. |
| 4 | Make 3 dry and 2 liquid additions. |
| 5 | Combining lightly after each. |
| 6 | Stir in the wheat germ and raisins. |
| 7 | Fill muffin tins making 16 in all. |
| 8 | Bake in 375 oven for 15 to 20 minutes |
