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.
Refine with icing to taste. Mix powdered sugar with currant juice, looks great.