Have you ever tasted a rose before? Well if you haven't, you should try these beautiful raspberry-rose muffins, the perfect accompaniment to your morning coffee.
Rosewater adds such a lovely floral note to these. You can find rosewater at your local Indian grocery store, or sometimes, even the Farmer's Market.
It's still February, so if you're in the mood for romance, here's the rosey recipe:
1 cup unsweetened plant-based milk
1/4 cup rose-water
1 teaspoon apple cider vinegar
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon cornstarch
1/3 cup avocado oil (or another neutral-flavored oil)
1 teaspoon pure vanilla extract
1 cup fresh raspberries
In a measuring cup, mix together plant-based milk and apple cider vinegar. Set aside to let it curdle.
In a large mixing bowl, sift together your dry ingredients. Flour, salt, baking powder, corn starch, and sugar. Whisk these together.
Preheat your oven to 400°F and line your muffin tin with reusable silicone liners or grease it if you don't have them.
Pour vanilla extract, rose water, and oil into the curdled milk. Mix it thoroughly before adding it to the dry ingredients. Gently fold these together, but don't overmix. Some lumps are okay. Fold in fresh raspberries.
Fill your liners almost to the brim. Bake these for around 25-28 minutes, or until a small knife inserted in the center of a muffin comes out clean.
These really rose. Haha, get it?
I can't even begin to explain how delicious these are. The floral sweetness of the rose with the delicate tartness of the raspberries... they're a perfect marriage. I highly suggest you make these!