I had an abundance of fresh and frozen raspberries in my fridge, and I needed to make muffins for brunch. Since Madhuram’s Eggless Cooking has such an amazing blueberry muffin recipe, I tried it’s raspberry muffin recipe. I used regular flour instead of cornmeal. I also used soy milk instead of almond milk, and I used canola oil for the oil. These muffins were divine…maybe even better than the blueberry ones! Just be careful not to over-mix when you add the berries to the batter. Even without the cornmeal, these muffins have a denser texture, reminiscent of a scone, but without the butter. And they smell fantastic when they are baking. The orange flavor adds a wonderful undertone. A real crowdpleaser!