- 400g self-raising flour
- 250g caster sugar
- 200g fresh redcurrants
- 2 eggs
- 150ml vegetable oil
- 250ml soya milk
- 75g demerara sugar
Place the flour and sugar into a bowl, followed by the redcurrants, and stir to mix.
Mix the eggs, oil and soya milk in a jug. Add the egg mix to the flour mix, then fold together gently until just combined. Spoon the mixture into the muffin cases.
Sprinkle the demerara sugar on top of each muffin.
Bake in a preheated oven at 170°C (150°C/gas mark 3) for 25 minutes, until crisp and golden on top and cooked in the centre.
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