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
Vegan Currant Muffins
Vegan Currant Muffins

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.

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