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.
Yield: 6 muffins
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g