I got the inspiration for this recipe by the leftover rose sugar that collects on the bottom of a bag of Turkish delight. Typically you will see both lemon and rose flavored candy in one bag of Turkish delight, and the rose flavor is what I usually pick out to eat. I love anything rose flavored when it comes to sweets. The powdered sugar that coats the candy gets permeated from the rose flavored candy and usually there is quite a bit of it leftover in the bottom of the bag. It’s like a little present waiting for you once you finish your candy. The smell of the sugar is amazing. I certainly did not want to throw it away so I got inspired when I had some fresh raspberries to make muffins. When I’m coming up with new recipes, it usually comes from something in my daily life that awakens my senses or tastes. If you have access to organic roses you can make your own rose infused sugar. Here is a great link I found on how to do that.

Raspberry Rose Muffins

yield: 12 muffins

2  3/4 C all purpose flour

1 C sugar

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 Cups (about 12 oz. or 2 pints) fresh raspberries

1 Cup milk

1 Cup sour cream

2 eggs

3/4 Cup melted unsalted butter

1 Tbsp. + 1 tsp. rose water

3/4 tsp. vanilla

Rose Sugar (optional)*

*To make “fast” rose sugar in a food processor place 1/3 cup granulated sugar and scant 1/3 cup organic dried small rose buds (you can usually find the rose buds in tea shops that sell loose tea) and process until sugar turns into powder. Store leftover sugar in a ziplock baggie or airtight container.

1. Preheat the oven to 375° F. Spray a non stick muffin tin with baking spray. (I used a tall European style muffin tin for tall muffins- but you can use a standard American muffin tin-adjust the baking time as needed). If you have a mini popover pan that works too.

2. In large bowl whisk together the dry ingredients. Gently add the raspberries and gently toss with the flour mixture to coat.  In a measuring cup whisk the milk, sour cream, eggs, butter and flavorings. Add the wet ingredients to the dry and gently fold together being careful not to break the berries. Using a ice cream style scoop divide the batter evenly into each muffin well. If you have any extra berries- top the muffins with a berry. Sprinkle granulated sugar over each muffin.

3. Bake muffins at 375° for 10 minutes then DECREASE the oven to 350° F and bake for an additional 10-12 minutes, or until a wooden skewer comes out clean.

4. Let the tin cool over a wire rack and after 5 minutes remove the muffins and let them cool the rest of the way on the rack. Once cool dust over a little rose sugar if you like right before serving.