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.