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
Print Recipe
Pin Recipe 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.
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