Lenten Oatmeal Muffins with Red Currants

4 servings

30 minutes

Red currants are responsible for both the taste and the acidity. If you have other berries with the same set of properties, you can safely replace the currants with them.

Energy value per serving

• Calories: 494.1
• Proteins: 9.5g
• Fats: 16.9g
• Carbohydrates: 75.7g

Ingredients

• Spelt flour: 140 g
• Sugar: 100 g
• Hercules: 100 g
• Baking powder: 1 tbsp
• Flaxseed flour: 1 tbsp
• Salt: 0.3 tsp
• Applesauce: 3 tbsp
• Vegetable oil: 3 tbsp
• Soy milk: 240 ml
• Red currant: 120 g

Cooking steps

1. Preheat the oven to 180 degrees. Grease the muffin pan or place a paper liner in each cup.

2. In a bowl, mix flour, oats, sugar, baking powder, flaxseed flour, and salt.

   Required ingredients:

   • Spelt flour: 140 g
   • Sugar: 100 g
   • Hercules: 100 g
   • Baking powder: 1 tablespoon
   • Flaxseed flour: 1 tablespoon
   • Salt: 0.3 teaspoon

3. In another bowl, mix vegetable oil, apple sauce, and soy milk.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Applesauce: 3 tablespoons
   • Soy milk: 240 ml

4. Combine both mixtures and gently fold in the berries.

   Required ingredients:

   • Red currant: 120 g

5. Place the dough in the molds, filling them three-quarters full.

6. Bake for about 17–20 minutes until done, checking with a toothpick.