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Simple and delicious Golden Raisin and Rosemary Muffins nutfreevegan
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Golden Raisin and Rosemary Muffins

These Golden Raisin and Rosemary Muffins are the perfect combination of sweet and savory and make a great on-the-go breakfast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Baked Goods
Yield: 6 muffins
Author: The Nut-Free Vegan


  • 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.


Serving: 1g