Blackcurrants are in season! These muffins are moist and busting with sour black berries and pine nuts. You might want to add a bit of extra sugar if you are not into too sour desserts. The paprika provides a bit of spice, however, you can choose not to add it if you want a more traditional dessert muffin.
Vegan Blackcurrant 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