Friday, 22 March 2013

Hot Cross Muffins

So easter is a-coming...and my most favourite thing to eat at this time of year (or pretty much all year round) is hot cross buns. Now last year I made a few batches from scratch, using a recipe from my favourite baking book, Peyton and Byrne's British Baking. They were really scrummy, but as it is a bread recipe, with all the rising time it takes several hours to complete. This year I've got a bit less time on my hands, so I decided to make something with the flavours of a hot cross bun, but much less of the hassle. This recipe is adapted from one from, but I was surprised to find very few recipes for a similar thing online, so I decided to share mine. 

100g currants                                                                 
100g mixed peel
2tsp cinnamon
1/2 tsp bicarbonate of soda
1/2tsp nutmeg
200g caster sugar
375g self raising flour
2 eggs
165ml sunflower oil, or melted margarine
100ml yoghurt
150ml milk

2tbsp sugar, 2tbsp water for bun wash
100g icing sugar with a little water for piping

  • Preheat the oven to 200C and line a 12 hole muffin tin with cases. 
  • Sift together the flour, bicarb and spices into large mixing bowl and add the sugar. 
  • Add the dried fruit to the bowl.
  • In a separate bowl, whisk together the eggs, yoghurt, milk and oil until combined.
  • Add the wet ingredients to the dry, and mix just enough to combine.
  • Divide the mixture between the muffin cases and bake for 20 mins or until a skewer inserted comes out clean. 
  • Put the water and sugar for the glaze in a saucepan and simmer until the sugar has completely dissolved. Brush the glaze over the cooled muffins. 
  • Mix the icing sugar with a little water at a time until it is thick but still able to be piped. Use a piping bag to pipe crosses on the top of the muffins. 

Enjoy :)

Emily Kate

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