Vegan Currant Muffins

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

270 g flour, white or whole rain, to taste
100 g raw cane suar
5 g soy flour
10 g tartar bakin powder
250 ml soy milk (soy drink), or oats, spelled milk, to taste
75 ml rapeseed oil
some lemon peel, grated, or lemon juice
130 g currants
12 paper cases

Instructions

While the oven is preheating to 180 ° C top and bottom heat, clean and wash the currants.
Mix the dry ingredients flour, sugar, soy flour and tartar baking powder in a bowl. Mix the vegetable milk with the oil and mix in portions with the dry ingredients using a hand mixer or a food processor. Add the lemon peel. When everything has mixed into a batter, carefully fold in the currants.
Use a tablespoon to divide the batter over the 12 molds. It is best to put this in a muffin tin. Bake for about 25 minutes, make the chopsticks test.
If you use whole wheat flour, rapeseed oil and oat milk, a muffin has about 160 calories.
Tip:
Refine with icing to taste. Mix powdered sugar with currant juice, looks great.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.