I’m not much of a breakfast guy, even on the weekends. I’d be happy to eat exactly the same thing every morning—which is what I do most of the time—and be on my way. But I do like to cook for my wife, and I want to bulk up the breakfast section on this site, so I’m going to focus on a few recipes in that area over the next month or two, starting with this one.
These Golden Raisin and Rosemary Muffins are a great on-the-go breakfast. They’re both slightly sweet because of the raisins and a little sugar and wonderfully savory from the rosemary and a little bit of lemon juice. So, I guess you could have one for lunch just as easily as you could for breakfast, but I think we all pretty much consume muffins in the morning, right?
The recipe isn’t far off from these Lemon Chia Seed Muffins I posted a few months back, so you could really go either direction, depending on what kind of add-ins you’re in the mood for. But the rosemary and raisins combination really works well. I think there’s a nice balance there that you’ll enjoy, be it morning noon or night.
I’d love to hear what you think of this recipe when you’ve tried it, so let me know in the comments section or tag @nutfreevegan on social media. And be sure to share it via the buttons below!
Golden Raisin and Rosemary Muffins
- ¾ cup vegan butter melted
- Egg replacer equivalent to 2 large eggs
- ¾ cup soy milk
- 1 Tbsp. lemon juice
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 2 Tbsp. rosemary loosely chopped
- 1/3 cup golden raisins
- Preheat oven to 375°F, with rack in lower third. Spray muffin pan with nonstick cooking spray. Set aside.
- In a small bowl, whisk together butter, egg replacer, soy milk, and lemon juice. Set aside.
- In a large bowl, whisk together flour, sugan, baking powder and salt; make a well in the center. Add liquid mixture, rosemary and raisins to well. With a rubber spatula, gently stir ingredients just until batter is moistened.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan.