Hot Cross Muffins
I was meant to post this last night, as the girl who is 99.99999% sugar has been asking me for the recipe since I gave her a couple of these muffins on the weekend; but all I wanted to do after coming home from a #banhmigeddon gathering was flop on the couch. So here is is Daisy, as well as @ms_jodes who was also after the recipe!
They are easier than hot cross buns, and look great on the breakfast table. They also smell amazing too. I had my friends over for breakfast last weekend, and when I brought them over to the table, there was a group “omg they smell amazing” comment spree going on.
What are you waiting for?
Why aren’t you making them already!?!?
Hot Cross Muffins
From Delicious Magazine
135g dried cranberries
1 cup (150g) currants or sultanas
2½cups (375g) self-raising flour
½ tsp bicarbonate of soda
2 tsp ground cinnamon
½ tsp ground nutmeg
2/3 cup (165ml) sunflower oil
1 cup (250ml) buttermilk
2 eggs 200g caster sugar
80g icing sugar
1 tsp lemon juice
1. Preheat oven to 200°C. Line a 12-hole muffin tray with paper cases.
2. Soak dried fruit in juice enough boiling water to cover for 10 mins. Drain well, then pat dry with paper towel.
3. Sift the flour, soda and spices into a large bowl. In a seperate bowl, whisk together the oil, buttermilk, eggs and sugar until combined.Gently stir in the fruit.
4. Divide the mixture among the muffin cases, then bake for 20-25 minutes until lightly browned and a skewered inserted into the centre comes out clean.
5. Cool completely on a wire rack.
8. Stir icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pip-able icing.
9. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.