Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.

Preheat oven to 350°F.

Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.

Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.

Makes 6 Texas-sized muffins.