I have made some hot cross buns this Easter, but I decided to blog about these Hot Cross Muffins instead. I found the recipe in Delicious magazine, and decided to make them for dessert today.
I was a bit short of dried fruit, so only used a tiny amount compared with the recipe - but I was quite happy with the amount I used, and would use this amount again.
First put dried fruit in a bowl with hot water and leave to stand for 10 minutes or so.
Put flour, bicarb, cinnamon, mixed spice and sugar in a large bowl. In another bowl or jug whisk together buttermilk, oil and eggs.
Add wet ingredients to dry, and stir in gently. Add (well-drained) soaked fruit and stir to combine.
Eeek! At this point I realized I had forgotten the sugar, so I stirred it in at the last minute. Whoops - luckily it didn't affect the muffins.
Put the mixture into muffin tins or cases. The recipe states that it makes 12 muffins - I made 6 large muffins and 12 small.
Cool muffins on racks. The 'Delicious' recipe made the muffins look shiny like real hot cross buns, but I decided my children are sticky enough already, and I gave this step a miss.
For the crosses, add a drop of lemon juice to some icing sugar, then enough water to make a smooth paste. 'Draw' on icing crosses with a teaspoon.
I really liked these muffins - the cranberries give a nice tang, and they do taste a little like untoasted hot cross buns.
30 g dried cranberries
60 g currants
375 g (2 1/2 cups) self raising flour
1/2 tsp bicarb
1 tsp mixed spice
165 ml (2/3 cup) oil (I used olive oil)
250 ml (1 cup) buttermilk
The original recipe is here
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