Iris Windsor
Hot Cross Muffins
Updated: Apr 6, 2020
This is a recipe that I have been making every Easter for many years. It is a nice change from the usual Hot Cross Buns and delicious to have on hand in the lead up to Easter

Hot Cross Muffins
Ingredients
135gms dried cranberries
1 cup currants or sultanas
2 tablesp water
1cup white choc bits
2½ cups (375gms) SR flour
½ teasp bicarb soda
1 teasp ground cassia bark, or fragrant sweet spice
½ teasp ground nutmeg
2/3 cup (165) mls sunflower oil
1 cup (250mls) buttermilk
2 eggs
1 dessertspoon vanilla
200gms caster sugar
2 tablesp demerara sugar
80gms icing sugar
1 teasp lemon juice
Method
1. Preheat oven to 200C
2. Prepare 12 hole muffin tray
3. Soak dried fruit in enough water to just cover for 10 mins
4. Drain and pat dry with a paper towel
5. Sift flour, soda and spices into a bowl.
6. Add white choc bits and stir
7. Combine oil, buttermilk, eggs, vanilla and sugar in a jug
8. Whisk well and stand aside
9. Stir fruit into dry ingredients to coat with flour
10. Make a well in the centre
11. Add liquid to centre of bowl of dry ingredients
12. Divide into muffin cases
13. Sprinkle with demerara sugar to give a crispy top
14. Bake for 20 to 25 mins till inserted skewer comes out clean
15. Cool completely
16. Brush the glaze over muffins
17. Combine icing sugar and lemon juice in a bowl
18. Drizzle a cross with icing on each muffin with a spoon or piping bag
For information on Dragonfly's Early Learning go to https://dragonflys.com.au/contact-us/
This recipe has been adapted from the Delicious Magazine and the photograph for the muffins is from the Delicious Magazine.