Easter Hot Cross Muffins
Mix it up on Easter morning with these delicious Hot Cross Muffins.
- SERVES 12
- PREP TIME 20mins
- COOK TIME 25mins
- DIFFICULTY Easy
Ingredients135g dried cranberries
1 cup (150g) currants
2 1/2 cups (375g) self-raising flour
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup (165ml) sunflower oil
1 cup (250ml) buttermilk
200g caster sugar, plus extra 2 tbs
80g icing sugar
1 tsp lemon juice
Method1. Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases.
Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
3. Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
4. Meanwhile, place the extra 2 tbs sugar in a pan with 2 tbs water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
5. Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.
Recipe Source: http://www.taste.com.au/recipes/24647/hot+cross+muffinsBack
Recipe ID: 3263359