This Easter I decided to make Hot Cross Buns with a Twist ... HOT CROSS MUFFINS!!! They are so simple to make and family and friends loved them ... so much so I ended up making 8 batches!
You will need: [makes 12]
135g dried cranberries
150g currants
2 1/2 cups self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup sunflower oil
1 cup buttermilk
2 eggs
200g caster sugar, + extra 2 tablespoons
80g icing sugar
1 teaspoon lemon juice
How to:
Preheat oven to 200 deg C.
Soak dried fruit in just enough boiling water to cover for 10 minutes.
Drain well, then pat dry with paper towel.
Mix the flour, soda and spices in a large bowl.
In a seperate bowl, whisk together the oil, buttermilk, eggs and sugar until combined.
Add to the dry ingredients and stir to combine.
Gently stir in the fruit.
Divide the mixture among muffin cases, then bake for 20 - 25 minutes until lightly browned.
Cool completely on a wire rack.
Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, sitrring, until sugar dissolves.
Brush the glaze over the muffins.
Sift icing sugar into a bowl.
Add lemon juice and just enough hot water to make a thick, pipable icing. Using a piping bag or drizzle from a spoon to draw a cross on each muffin.
ENJOY!!!
I decided to be a bit creative and baked them in disposable espresso cups (4oz). If you are going to give this a try ... spray the inside of the cup with cooking spray and when they are cool enough to handle, run a knife around the edge of the cup to make them easier to remove.
You will notice from my photo that I didn't pipe these ones with the icing ... you are a very observant bunch! After that many batches I have to admit I was getting slack ... so I used a tube of premade icing from Woolworths. The sad thing is nobody complained or even noticed the difference.
You can also use whatever combination of dried fruit you prefer. But, the cranberries a real treat!
[Original recipe can be found in the DELICIOUS magazine - April 2010 edition]
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