Place a medium skillet over medium high heat. Add the butter and brown sugar and stir until the butter has melted and the sugar has dissolved. Add the apples and saute, while stirring, for 5 minutes. Add the raisins and cinnamon and stir until well combines. Add the brandy and saute until most of the liquids have evaporated, about 3 minutes. Turn of the heat and set the skillet aside. Preheat the oven to 190°C (374°F). Place 12 muffin papers in a muffin pan. Prepare the vanilla muffin batter. Stir in the sauted apples. Divide the batter among the muffin tins. Bake in the center of the oven for 15 minutes. Rotate the pan and bake until the muffins are golden, about 10 more minutes. Remove the pan from the oven, and cool for 5 minutes. Transfer the muffins onto a wire rack and cool completely. Store in an air tight container for up to 4 days, or freeze, wrapped in plastic wrap for up to a month.