Vegan Currant Muffins

Summary

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

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Instructions

1. While the oven is preheating to 180 ° C top and bottom heat, clean and wash the currants.
2. 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.
3. 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.
4. If you use whole wheat flour, rapeseed oil and oat milk, a muffin has about 160 calories.
5. Tip:
6. Refine with icing to taste. Mix powdered sugar with currant juice, looks great.