1. Wash the raisins, scald them, and soak in hot water. Cover and let sit for about half an hour. 2. Preheat the oven to 210°C (410°F). Grease cupcake molds with oil or line with parchment paper. 3. Using a mixer, beat the butter with the sugar. While continuing to beat, add the eggs one by one, mixing until smooth. Then add the farmer cheese (or ricotta) and beat everything again until well combined. 4. In a separate bowl, mix the starch, flour, baking soda, vanilla (or vanilla sugar), and cinnamon. Gradually, tablespoon by tablespoon, add this mixture to the creamy batter, while continuing to beat. 5. Drain the water from the raisins using a sieve or colander. 6. Add the raisins to the batter and mix thoroughly. 7. Fill the molds with the batter, place them in the oven, and bake until a golden-brown color forms, about 20 minutes. 8. Check for doneness with a wooden toothpick. 9. Optionally sprinkle with powdered sugar.

   1. Preheat oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin). STREUSEL TOPPING. 2. In a medium bowl, combine the flour and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside. MUFFINS 3. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. 4. Melt and cool butter. 5. In a small bowl, combine melted butter, eggs, buttermilk and vanilla extract. Whisk to combine. 6. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick. 7. Coat berries with 1 tablespoon of flour and gently fold into the batter. 8. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. 9. Sprinkle the streusel topping over muffins. 10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. 11. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.