Saturday, 19 March 2011
One of the flavours I love most about Easter is the tasty flavour of a Hot Cross Bun. They have been in the grocery shops over here since Christmas practically, but I like to savour them closer to the holiday. I find it makes them just that much more special! I hate overkill and that's what the shops do . . .
Last year I made Hot Cross Scones, which were fabulous. You can find that recipe HERE. I know you will enjoy them and I plan on making them at least once during the coming weeks.
I also made the traditional Hot Cross Buns. OH so scrummy. Oh, they try to dress them up with all sorts in the shops . . . apples, dates, etc. . . . I am afraid I love the good old fashioned mixed fruit ones best of all. You can find that recipe HERE.
This year I thought I would bake some deliciously different Hot Cross Muffins. All the flavours of a hot cross bun, except in a muffin. Moist and scrummy and on the table in about half an hour's time, including the mixing up!
You can't beat that for almost instant gratification! Stogged full of dried fruit and spiced with the warm flavours of cinnamon, cloves and nutmeg, these are real winners! I hope you'll give them a try!
Only a couple of days until spring officially arrives people!! Yipee!!
*Hot Cross Muffins*
All the flavours of a hot cross bun, except a lot quicker and easier to make! Scrummy!
8.5 ounces of plain flour (2 cups)
5 ounces mixed dried fruit (1 cup)
3.5 ounces caster sugar (1/2 cup)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp bicarbonate of soda
2 large free range eggs
8 fluid ounces of milk (1 cup)
2 ounces of butter, melted (1/4 cup)
2 TBS grated orange rind
4 ounces sifted icing sugar (1 cup)
4 tsp milk (approximately)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup muffin tin with paper liners. Set aside.
Measure the flour, dried fruit, sugar, baking powder, cinnamon, nutmeg, cloves,soda and orange rind into a bowl, whisking all well together. Beat together the milk, eggs, and butter. Add all at once to the dry ingredients. Mix together only to moisten. Spoon the batter into the muffin cases.
Bake for 25 minutes, until risen and lightly browned. Remove from the oven. Tip out onto a wire rack to finish cooling completely.
Whisk together the icing sugar ane enough water to make a creamy drizzle. Spoon over top of the cooled muffins in the shape of a cross. Enjoy!