Vegan, Soy Free
One of the very first things I ever remember baking was muffins. My mom had an old Betty Crocker cookbook from the 1970s that had clearly gotten use over the years as there were pages missing, falling out, and taped together. But I distinctly remember climbing up onto the kitchen counter to reach that cookbook which was stored in a small cabinet above the stove. I'd quickly flip to the 'Sweet Muffin' recipe which, by the time I was a teenager, was tried-and-true! I'd experiment with different add-ins, but more often than not, I'd stick with the classic...blueberry! This recipe was so delicious that a dozen muffins were usually gone within a day or two, most of them eaten by me!
My point is, I've been making muffins for longer than I can remember. I love experimenting with different fruits and herbs, trying to find the perfect match to compliment each other. A muffin has to be slightly sweet (but not overly!), moist, fluffy, and flavorful. Nothing is worse than a dry, crumbly, bland muffin. I love how these muffins turned out and I can't wait to share this recipe with you! The rosemary is subtle and the raspberries offer an additional sweetness to every bite. After I sampled one (ok, three!), I had to put the rest in the freezer to keep myself from eating all of them!