Name: Courgette & Currant Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 ¾ cup Plain or Wholewheat Flour; ¾ cup Soft brown sugar; ¼ cup potato starch; 1 small grated courgette; 1 cup of currants; 1 tsp baking powder; ½ tsp salt; 1 tsp cinnamon; ¾ cup soya milk; 1 tbsp Vinegar; 1 tsp Vanilla Essence; ¼ cup + tbsp vegetable oil

Courgette & Currant Muffins

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Author: The Vegan Honeypot
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

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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!

Find it online: https://theveganhoneypot.ie/baking/courgette-currant-muffins/