Muffin Monday: Almond Currant (Vegan?)

Almond Currant muffins cooling

Almond Currant muffins cooling


2 cups Whole Wheat Flour

2/3 cups Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

1/2 cup Vegetable Oil

1 1/2 cups Almond Milk

1 teaspoon Vanilla Extract

1/2 cup Slivered Almonds

3/4 cup Currants



1. Preheat oven to 350 degrees. Prep 12 muffin cups with baking spray.

2. In a large bowl combine the Flour, Sugar, Baking Powder, and Salt.

3. In a large measuring cup combine Vegetable Oil, Milk and Vanilla Extract.

4. Add the wet mixture to the dry and stir until well incorporated.

5. Add the Almonds and Currants.

6. Divide evenly into the muffin cups.

The Almond Currant muffins before they went into the oven.

The Almond Currant muffins before they went into the oven.

7. Bake for 20-25 minutes until muffins pass the tooth pick test.

8. Cool on a wire rack.

Yum. The final product.

Yum. The final product.


I have a friend who is trying to follow a Vegan diet, so I wanted to do a few more Vegan friendly recipes. I think this one works. I hope my Vegan readers will let me know if I missed anything!

I wasn’t sure what I wanted to put in these muffins, but I had the currants left over from some Irish Soda Bread and I thought… why not? They are really nice with the almond (which is another left over ingredient.)  Hope you like them!


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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

8 responses to “Muffin Monday: Almond Currant (Vegan?)

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