Oatmeal Redcurrant Muffins

oatmeal redcurrant muffins

For this recipe I adapted a very simple blueberry oatmeal muffin recipe from here.

Oatmeal Redcurrant Muffins
(makes 12 muffins)
combine in a bowl:
140g (1 cup + 2 Tbsp) whole spelt flour
100g (1 cup) rolled oats

100g  (1/2 cup) sugar
1 Tbsp baking powder
1 Tbsp. ground flax seed ( or any kind of egg replacer, one egg’s worth)
1/4 tsp.  salt

combine in another bowl:
30g (3 Tbsp) vegetable oil
60g (3 Tbsp) apple sauce
240 ml (1 cup) soy milk
add to dry ingredients and mix well.

Carefully fold in:
120g (3/4 cup) fresh red currants
Bake at 180°C/350°F for approx. 17-20 minutes.

A lesson I learned (and that most of you might already have learned):
If you bake muffins that are low in fat, don’t use paper liners. Just grease your muffin tins and pour the batter directly into them. If you use paper liners, the muffins are going to stick to them like crazy.

6 thoughts on “Oatmeal Redcurrant Muffins

  1. Currants are very common in Germany. In summer you can buy them in every supermarket and a lot of people have black or red currant bushes in their gardens.They are used for cakes and for jams and jellies. Children don’t like them that much because especially red currants are very sour.

  2. oh those are *so* pretty! i miss fresh currants… my mom has a currant bush in her backyard… next time i go shopping i’m gonna look for them! thank you for sharing such a beautiful goodie!

  3. Currants!! Wow, i never see anyone using currants, i love that you used them in these. They are gorgeous! Such a nice photo, too. So yummy. Bake away, don’t stop!!

  4. Hmmm, thanks for the tip, I never even thought about that! The muffins look beautiful, especially with the currants on top…don’t think I’ve ever had a currant. I will have to check and see if they have them here!

Leave a Reply

Your email address will not be published. Required fields are marked *