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.
Calories494.1kcal
Proteins9.5grams
Fats16.9grams
Carbohydrates75.7grams
Spelt flour
140
g
Sugar
100
g
Rolled oats
100
g
Flaxseed (linseed) flour
1
tbsp
Salt
0.3
tsp
Apple sauce
3
tbsp
Vegetable oil
3
tbsp
Soy milk
240
ml
Redcurrant
120
g
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.
- Spelt flour: 140 g
- Sugar: 100 g
- Rolled oats: 100 g
- Baking powder (raising agent): 1 tablespoon
- Flaxseed (linseed) flour: 1 tablespoon
- Salt: 0.3 teaspoon
3
In another bowl, mix vegetable oil, apple sauce, and soy milk.
- Vegetable oil: 3 tablespoons
- Apple sauce: 3 tablespoons
- Soy milk: 240 ml
4
Combine both mixtures and gently fold in the berries.
- Redcurrant: 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.
