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Hot cross muffins
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Total Time: 1 hour 20 minutes
Ingredients:
225 g unsalted butter(at room temperature)
200 g light muscovado sugar
150 g ground almonds
100 g buckwheat flour (see tip)
1teaspoonground mixed spice
1½ teaspoons gluten-free baking powder
¼ teaspoonsea salt
1 large orange
3 large free-range eggs(at room temperature)
175 g mixed dried fruit (ideally with candied orange in it)
50 g dried cranberries
1eating apple (125g)
100 g icing sugar plus extra for dusting
Instructions:
1. Preheat the oven to 180C/gas 4 and line two muffin trays with paper cases.
2. In a large bowl, use an electric beater to cream butter and sugar until pale and fluffy.
3. In another bowl, combine almonds, flour, mixed spice, baking powder, and salt, then sift over the creamed butter and sugar mixture.
4. Add orange zest, 3 tablespoons of juice, and eggs to the bowl. Beat until you have a thick batter.
5. Stir in dried fruit, cranberries, and apple.
6. Fill muffin cases three-quarters full with the batter.
7. Bake for 35 minutes at 180C, then reduce heat to 160C/gas 3 and bake for an additional 20-25 minutes until muffins are risen and golden.
8. Cool in the tin for 15 minutes then transfer to a rack to cool completely.
9. Mix icing sugar with 4-5 teaspoons of orange juice to make thick icing.
10. Pipe crosses onto each muffin, dust with extra icing sugar, and allow to set.