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.