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!