In a small bowl, cover the raisins with water and let sit 1 minute then drain. Let the raisins stand for 30 minutes, to absorb the moisture that remains on their skins.
Preheat the oven to 400F degrees. Grease standard muffin tins, line them with cupcake papers, or spray them with non-stick coating.
In a medium bowl, whisk together the milk, oil, apple, walnuts, applesauce, sage, sugar, salt and pepper. Combine the flour and baking powder and sift them together onto a piece of waxed paper. Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
Spoon into the prepared muffin tins, filling each cup almost full.
Bake for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the tins and transfer the muffins to a rack to cool slightly, then serve warm.