This Courgette and Currant Muffin Recipe is divinely flavoursome and simple to make. Adding courgette to the recipe is a trick to keeping vegan muffins soft and moist and delicious.
PrintCourgette & Currant Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 1 3/4 cup Plain or Wholewheat Flour
- 3/4 cup Soft brown sugar
- 1/4 cup potato starch
- 1 small grated courgette
- 1 cup of currants
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup soya milk
- 1 tbsp Vinegar
- 1 tsp Vanilla Essence
- 1/4 cup + tbsp vegetable oil
Instructions
Method.
- Sift the flour into a large bowl. Add in potato starch, grated courgette, currants and the rest of the dry ingredients.
- In a jug add soya milk and vinegar, leave stand for five minutes.
- After five minutes is up, add in the vanilla essence and the oil.
Pour the wet ingredients into the dry and give it a mix with a spatula or fork. Beating by hand is best! - Preheat oven to 200C
- Pour mixture into muffin cases and place in the oven for 20 to 25 minutes. Test with a toothpick to ensure it comes out clean.
- Easy!
All the dry ingredients packed into the bowl, spiced up and ready for mixing!
Battered up and ready for muffin cases
Time to B A K E …
All there’s left to do now is pop on the kettle!
If you liked this recipe, check out my sumptuous Fruity Scones and Blueberry and Banana Muffin Cake Recipe
And don’t forget to check out my live recipes and stories on instagram @theveganhoneypot
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