Tested on the Organiclea team this week, easy and delicious! They are suitable for vegans but Hannah’s note is that this also made them very cheap to make. Another tip is to freeze your blackcurrants and use straight from freezer for this recipe.
250 g all purpose flour
1 tablespoon of baking powder (you need quite a lot, because the recipe is eggless)
1/2 tea spoon salt
1 tsp vanilla essence
160 – 240 g light brown or white sugar (depending on how sweet you like it!)
110 g flavourless vegetable oil
340 g soya or liquid coconut milk (½ creamed coconut + ½ cold water mixed works too)
Combine the dry ingredients and mix them well to make sure the baking powder is spread evenly. Add soya milk and oil. Mix till the flour just gets wet. Add in the blackcurrants and mix gently till there are no lumps, but do not overmix the batter as this can easily make the muffins too dense in texture. Fill the oiled or paper muffin cups to 3/4 of their height and bake at 200C for 15 -17 minutes (add 2 minutes of baking time if using frozen berries). Check with a toothpick or small sharp knife – should come out clean if inserted into the centre of a muffin. Let cool on a rack for 2 minutes.