Preheat oven to 350º F and prepare a muffin tray with muffin liners or brush the molds with some oil/butter.
In a large bowl, combine dry ingredients and set aside.
In a separate bowl, whisk together milk and corn starch until frothy. Mix in remaining wet ingredients. Fold in dry ingredients with the wet ingredients.
Mix in chia seeds and raisins and set aside for 5 minutes. Scoop batter into muffin molds, filling two-thirds of each mold/liner.
Bake for 22-25 minutes or until the muffins pass the toothpick test. Allow muffins to cool before removing from molds/liners.
