Tofu for Two

These muffins reminded me of fruit Bundt cake, but they had not-too-sweet currants and dried cranberries in them, and the orange zest is what really made them special. I only used the zest of one orange, and the aroma was just heavenly. These muffins were especially delectable when eaten warm, halved, and spread with a little vegan margarine.

By currants – or korintti in Finnish – I mean the tiny raisins that are often used in baking, and are not quite as sweet as raisins.

Dry mixture:

• 4 dl whole spelt flour
• 1 dl wheat flour
• 3/4 dl raw cane sugar
• 1 tablespoon potato starch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet mixture:

• 1/2 dl canola oil
• 2 and 1/2 dl unsweetened soy milk
• 1 teaspoon apple cider vinegar
• grated zest of one lemon
• grated zest of one orange
• 1 teaspoon vanilla extract (or sugar)
• 1/2 dl currants
• 3/4 dl dried cranberries

Topping:

• 1 red Gloster apple, peeled and finely diced
• 1/2 dl raw cane sugar
• 2 tablespoons spelt flour
• 1/2 teaspoon dried ginger powder

First, I preheated the oven to 200 degrees Celsius.

I mixed the ingredients of the dry mix, the wet mix, and the topping in three separate bowls. Then I greased and floured my muffin tin, and proceeded to mix the wet and dry mixes together to form the batter.

I spooned the batter in the 12 cups of my muffin tin, filling each one of them slightly less than 2/3 full. Then I spooned the topping over the muffins, about one teaspoon per muffin, and baked them in 200 degrees Celsius for 20 minutes, until they had browned a little over the tops.