Hot Cross Bun Muffins

Spring has officially sprung, hopefully at least. To celebrate I cracked out the first hot cross bun of the year and proceeded to get it stuck in my brand new toaster. As much as I love them, they do require reasonable effort. No kneading or double proving this week, just 45 minutes and two bowls for these hot cross bun muffins.

H O T   C R O S S   B U N   M U F F I N S
(Recipe adapted from Delicious, makes 12-16 muffins)

285g dried fruit (currants, sultanas and cranberries)

375g self raising flour

1/2 tsp bicarbonate of soda

2tsp ground cinnamon

1/2 tsp ground nutmeg

165ml sunflower oil

250ml buttermilk

2 eggs

200g caster sugar

80g icing sugar

1tsp lemon juice

• Heat the oven to 200 degrees and fill a muffin tray with paper muffin cases.
• In a small bowl, soak the dried fruit in boiling water for 10 minutes. Drain well.
• Add the flour, bicarbonate of soda, cinnamon and nutmeg to a large bowl and whisk to remove any lumps.
• In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until fluffy. 
• Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fruit.
• Divide between the muffin cases until two thirds full and bake in the centre of the oven for 20-25 minutes. The tops will be lightly browned and a skewer inserted into the centre will come out clean. 
• For the icing, sift the icing sugar into a small bowl. Add the lemon juice, a few drops of hot water and mix to a smooth paste. 
• Once the muffins are cool, use a piping bag to drizzle a cross onto each muffin.
  
  

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