Hot Cross Muffins
All the delicious fruit and spice flavour of a hot cross bun but in a cute as a button muffin.
Yields: 12 muffins
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
Directions:
Source: http://www.pureharvest.com.au/recipes/hot-cross-muffins/
Yields: 12 muffins
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
- 150 g almond meal
- 100 g Pureharvest Organic Buckwheat Flour or other flour if non-gluten free
- 1 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 150 g butter
- 1/2 cup Pureharvest Rice Malt Syrup
- 2 apples grated
- 2 eggs
- 1 1/2 cups mixed dried fruit
- zest and juice of 1 orange
- 100 g Pureharvest Organic Wholemeal Flour
- 50 ml water
Directions:
- Preheat oven to 180°C and line a muffin tin with 12 patty pans.
- Combine flour, almond meal, baking soda and spices in a bowl and set aside.
- Melt the butter and Rice Malt Syrup in a saucepan over a low heat until the butter is just melted. Remove from heat and set aside.
- In a separate bowl, lightly beat the eggs, then add the dried fruit and grated apple. Add the flour mixture and stir until well combined. (Hint: the mixture is quite runny so don't be worried)
- Spoon into the patty pans and bake in the oven for 20 minutes.
- Meanwhile prepare the cross mixture. Mix the flour and water together to form a dough. Break small amounts of the dough off and roll between your hands to form a thin sausage like shape (5mm strips of about 8cm long). You will need 24 strips in total, 2 for each muffin. After the muffins have baked for 20 minutes, remove them from the oven and decorate with the cross strips.
- Place back in the oven and bake for a further 10-15 minutes, or until golden brown and a inserted skewer comes out clean.
Source: http://www.pureharvest.com.au/recipes/hot-cross-muffins/
