Delicate and sweet, these hot cross muffins are a real treat and something different for the Easter Bunny to serve up this year. You can also experiment with different combinations of dried fruit or add in chocolate chips!
This week’s dish: Hot Cross Muffins
4 oz. dried cranberries
1 cup (150g) currants
2 1/2 cups (375g) self-raising flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup (165ml) sunflower oil
1 cup (250ml) buttermilk
7 oz. caster sugar, plus extra 2 tablespoons
3 oz. icing sugar
1 teaspoon lemon juice
Preheat oven to 350°F fan forced. Measure Cranberries and Currants into a bowl, cover with boiling water and allow to soak for 10 minutes. Drain and leave to dry on a paper towel.
Meanwhile line your muffin pan with Squares of baking paper, grease the muffin cups first to allow the paper to stick to the sides easily.
Sift flour, baking soda, cinnamon and nutmeg into a large bowl. In another bowl add all the wet ingredients (oil, buttermilk, eggs) plus the caster sugar and whisk to incorporate.
Add the wet ingredients to the dry, stirring to combine then add the dried fruit and gently incorporate into the mix.
Divide the mixture evenly between the muffin cups, this recipe should make approx 12 medium sized muffins.
Bake for 20 – 25 minutes or until a skewer inserted into the centre of the muffin comes out clean. Remove from the oven an allow to cool fully on a wire rack before icing.
To make the glaze place the left over 2 tablespoons of caster sugar in a saucepan with 2 tablespoons of water. Gently heat stirring until the sugar is dissolved. Brush over cool muffins.
To make the Icing crosses add sifted icing sugar to a bowl with the lemon juice. Slowly add water a teaspoon at a time, stirring after each addition until the icing sugar is incorporated into a thick paste. Use a spoon to drizzle the icing over the muffins in the shape of a cross.