While I generally love all summer berries, redcurrant are one of my special favourites. They are not as sweet as strawberries or raspberries, and have an amazing sourly, fresh flavour which works great in all kinds of sweet and savoury dishes. They also keep longer in the fridge, so if you buy a big batch of them at your local market, you won’t have to eat nothing but redcurrant dishes for the next few days. And if you want to use the last ones up quickly – go make delicious muffins with them!
Since I usually eat porridge or muesli for breakfast and often add some fresh fruit to it as well, I decided to make redcurrant oatmeal muffins that are sweet enough to work as a desert, but at the same time work as a – relatively – healthy breakfast. I therefore replaced eggs and part of the vegetable fat with apple sauce, which also made it possible for me to significantly reduce the amount of sugar I used in this recipe: Each muffin contains just about one teaspoon of added sugar! Compared to many store-bought breakfast cereals, this is practically diet food. So go ahead and make all your friends jealous of your delicious to-go breakfast with these tasty redcurrant oatmeal muffins!
- 150 g plain wheat flour
- 100 g rolled oats
- 200 ml apple sauce
- 100 ml soy or other plant milk
- 80 g sugar
- 50 g margarine
- 200 g redcurrant berries
- 2 teapoons baking powder
- 1/2 teaspoon cinnamon
Mix margarine and sugar and beat until fluffy. Stir in apple sauce and soy milk. Add wheat flour, oats, baking powder and cinnamon and mix well. Wash and clean the redcurrant berries and gently fold into the muffin batter. Start preheating the oven to 180° C. Lightly grease a muffin tin or use paper muffin cases. Spoon the muffin batter into the muffin tin and place in the oven. Bake at 180° C for 15-20 minutes. Place on a cooling rack and allow to cool to room temperature before taking the first bite. Enjoy!