John Myers
Currant Muffins
The perfect currant muffins recipe with a picture and simple step-by-step instructions.
Also:
- 50 g Sweet lupine flour
- 3 tsp Tartar baking powder
- 1 pinch Salt
- 1 packet Vanilla sugar
- 0,5 Vials Butter-Vanilla baking flavor
- 100 g Date sugar
- 50 g Maple syrup
- 2 Pc. Eggs
- 80 g Baking oil or melted coconut oil
- 100 g Oat milk
- 250 g Currants
- Mix the dry ingredients in a bowl. Briefly stir in the liquid ingredients. The dough should have a viscous consistency. When it comes to milk, I only add part of it first and then, depending on my needs, see whether I need the full amount.
- Carefully fold in the washed and peeled currants. Bake in a preheated oven at 160 degrees circulating air (or 180 degrees top / bottom heat) for about 30 minutes.
- The amount is enough for approx. 12 muffins. The date sugar gives the muffins a delicious, caramel-like taste, so I wouldn’t replace it with other types of sugar in this recipe.
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