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  • Home
  • Wellbeing Programs
    • Our Trainers
      • Nutritionist - Lindy Cook
      • Mindfulness & Yoga Teacher - Lisa Moor
      • Yoga Teacher - Kate Cahill
      • Counsellor - Sally Sant
    • FAQ
    • Nutrition Talks
      • Why Quit Sugar
      • Busting Food Myths
      • Plant Based Diet - The Low Down
      • Brain Food
      • Detox for Mind & Body Workshop
      • Heart Health
      • Fatigue Workshop
      • Superfoods for Health Cooking Workshop
      • Nutrition for Life Workshop
      • Men's Health Workshop
      • Sleep & Stress Workshop
      • Lunch Box Legends - How to Pack A Nutritious & Zero Waste Lunch
    • Yoga Workshops
      • Bite Size Yoga & Nutrition Workshop
    • Meditation & Mindfulness Workshops
    • Personal Sustainability Workshop
    • Tai Chi and Qigong
    • School Programs
  • EAP Service
  • Our Clients
  • Blog
  • Recipes
    • Breakfasts
      • Morning Buckwheat
      • Rice Porridge with Apples
      • Chia and Apple Porridge
      • Scrambled Eggs & Greens
    • Herbal Teas
    • Green Smoothies
    • Mango and Raspberry Smoothie
    • Green Smoothie Sunrise
    • Lee Holmes' Green Renewal Juice
    • Emma Sutherland's Power Smoothie
    • Green 'Zing' Smoothie
    • Salads
      • Beet Salad with Fennel and Mint
      • Big Summer Salad Mix
      • Crunchy Walnut Coleslaw
      • Easy Asian Quinoa Slaw
      • Grated Daikon Salad
      • Quinoa Salad
      • Tricolour Salad with Creamy Raspberry Dressing
    • Soup
    • Leafy Greens
      • Rainbow Stir Fry
      • Apple Choy Slaw
      • Steamed Kale
      • Swiss Chard and Tofu
      • Basic Blanched Greens
      • Bok Choy Stir Fry
    • Sea Vegetables
      • Nori Ginger Scramble
      • Quick Nori Soup
      • Seaweed Salad
    • Other Vegetables
      • Stewed Eggplant
      • Aloo Gobi
      • Zesty Par Boiled Asparagus
    • Grains
      • Brown Basmati Pilaf
      • Spring Out Quinoa
      • Sunny Buckwheat
      • Very Russian Buckwheat
    • Tofu & Tempeh
      • Marinated Baked Tofu
      • Tasty Tempeh Sandwich
      • Tempeh Reuben Sandwich
    • Lentil Burgers
    • Savoury Snacks
      • Ball-o-Nuts
      • Best Ever Zucchini Hummus
      • Mixed Spicy Nuts
      • Veggie Muffins
    • Desserts
      • Chocolate Chia Seed Pudding
      • Coconut Date Cookies
      • Creamy Fruit Pudding
      • Hot Cross Muffins
      • Melon, Avocado & Figs
      • Rice Pudding
      • Raw Xmas (or anytime) Pudding
      • Raw Cacao Slice
      • Raw Protein Bliss Balls
    • Sauces & Dressings
      • Cashew Cream - Sweet or Sour
      • Spinach Pesto
      • Vegan Caeser Dressing
  • Contact Us

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: 
  • 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 
Cross decoration
  • 100 g Pureharvest Organic Wholemeal Flour 
  • 50 ml water 

Directions: 
  1. Preheat oven to 180°C and line a muffin tin with 12 patty pans. 
  2. Combine flour, almond meal, baking soda and spices in a bowl and set aside. 
  3. 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. 
  4. 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)
  5. Spoon into the patty pans and bake in the oven for 20 minutes.
  6. 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. 
  7. 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/

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