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Hot cross muffins
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes
Surprise on Easter morning with these irresistible baked treats. It'll make you the star of the day!
Ingredients:
- 135g dried cranberries
- 150g currants
- 375g self-raising flour
- 1.25 gm bicarbonate of soda
- 5.00 gm ground cinnamon
- 1.25 gm ground nutmeg
- 165ml sunflower oil
- 250ml buttermilk
- 200g caster sugar, plus extra 2 tbsp
- 80g icing sugar
- 5.30 gm lemon juice
Instructions:
- Preheat your oven to 200°C. Grease a 12-hole muffin tray and insert paper cases.
- Cover dried fruit with a cozy bath of boiling water for 10 minutes. Drain and gently pat dry with paper towel.
- In a large bowl, sift together the flour, baking soda, and spices. In a separate bowl, whisk the oil, buttermilk, eggs, and sugar until combined. Combine with dry ingredients and gently stir in the fruit. Divide the batter among muffin cases and bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.
- In a pan, combine the extra 2 tablespoons of sugar with 2 tablespoons of water. Simmer on low heat, stirring consistently, until the sugar dissolves. Brush the glaze over the muffins.
- Sift icing sugar into a bowl. Mix in lemon juice and hot water until you have a thick, pipable icing. Decorate each muffin with a cross using a piping bag or spoon, then serve.