Vegan currant muffins

Ingredients for 1 servings:

• 270 g flour, white or wholemeal, to taste
• 100 g raw cane sugar
• 5 g soy flour
• 10 g cream of tartar baking powder
• 250 ml soy milk (soy drink), or oat or spelt milk, to taste
• 75 ml rapeseed oil
• some lemon zest, grated, or lemon juice
• 130 g currants
• 12 paper baking cups

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 12 low-calorie muffins

While the oven is preheating to 180°C (top and bottom heat), trim and wash the currants. Combine the dry ingredients (flour, sugar, soy flour, and cream of tartar) in a bowl. Mix the plant-based milk with the oil and, in portions, add to the dry ingredients using a hand mixer or food processor. Add the lemon zest. Once everything has come together to form a batter, carefully fold in the currants. Divide the batter between the 12 muffin cases using a tablespoon. Place these in a muffin tin. Bake for about 25 minutes; do the toothpick test. Using wholemeal wheat flour, rapeseed oil, and oat milk, one muffin has about 160 calories. Tip: Add icing to taste. Mix powdered sugar with currant juice; it looks great.