Heat oven to 400F. Spray a 6-cup standard-size muffin tin and a 12-cup mini-muffin tin with non-stick cooking spray; set aside.
In large bowl, combine flour, oats, baking powder, baking soda, salt, sugar, chai spice blend and nuts; set aside.
Drain raisins, discarding juice or reserving for another time. Put drained raisins in a paper towel to drain them a little more. Toss them in the flour mixture. Using the same bowl that the raisins were in (no need to wash it), whisk the egg and white till frothy. Add the remaining ingredients (except topping) and whisk till smooth. Pour all at once into the dry ingredients, and stir with spoon just till it comes together. Lumps are ok. Don't overmix. Spoon batter into prepared muffin tins. Sprinkle with topping. Bake 12-15 minutes, or till a wooden pick inserted in centers returns clean. Yield: 6 standard-size muffins, 12 mini muffins