Hubby's Soy Milk Muffin

Thanks, Derrick, for suggesting one final recipe for the day. He thought that those 4 friends I bribe to read my blog would enjoy a soy milk muffin. So, from my sweet hubby to you...

Soy Milk Muffin
1 1/4 cups whole wheat flour
1 T baking powder
1 cup (6 oz.) raisins
1 tsp chopped fresh rosemary
1/2 cup (3.5 oz) chopped blanched almonds
1/2 cup (3.5 oz) chopped pecans
1 tsp orange extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat oven to 400 degrees F. Grease a 12-cup muffin pan.
In a medium bowl, mix the flour, baking powder, raisins, rosemary, almonds, and pecans. In a large, bowl beat the orange extract, oil, woy milk, and honey until combined. Slowly fold the dried ingredients into the soy mixture until just combined.
Spoon the mixture into prepared pan.
Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack.
Store in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 dozen.

I haven't tested this recipe so let me know if you do, it sounds rich and moist, but I can't place the rosemary in my imaginary taste. The two alternate recipes call for either replacing the raisins with 1 cup (7 oz) chopped dried apricots OR dried cranberries.