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Vegan Blackcurrant Muffins

Course Dessert
Servings 12 muffins

Equipment

  • Muffin pan
  • 12 cupcake paper liners

Ingredients
  

  • 2 tbsp flaxseed
  • 6 tbsp water
  • 180 g sugar
  • 1 dl vegan milk e.g. almond milk or oat milk
  • 150 g vegan butter
  • 3 tsp paprika can be left out
  • 200 g flour
  • 1 tsp baking powder
  • 250 g blackcurrant
  • 35 g pine nuts

Instructions
 

  • Blend the flaxseeds and soak with water for about 5 min
  • Whisk sugar and flaxseeds creamy in a bowl
  • Add the milk
  • Melt the butter on the stove in a saucepan and whisk it in the dough
  • Add paprika and flour to the dough
  • Add the baking powder as well
  • Rinse the blackcurrant, remove any stems, and stir it in the dough
  • Put cupcake liners in a muffin pan
  • Pour dough into each cupcake liners till they are full
  • Sprinkle some pine nuts on top of each muffin
  • Bake the muffins in the oven at 200° C for 20-25 min