Hot Cross Muffins
12Serves
EasyDifficulty
15 MINSPreparation
20 MINSCooking
Hot Cross Muffins have all the hallmark flavours of Easter's iconic Hot Cross Buns - just quicker and easier to make!
Ingredients
1 cup brown sugar
100g butter, cubed
¼ cup orange juice
½ cup sultanas
½ cup chopped dried apricots
¼ cup currants
½ cup milk
1 egg
2 cups self-raising flour
1½ teaspoons cinnamon
1 teaspoon mixed spice
½ cup icing sugar
2 teaspoons milk
100g butter, cubed
¼ cup orange juice
½ cup sultanas
½ cup chopped dried apricots
¼ cup currants
½ cup milk
1 egg
2 cups self-raising flour
1½ teaspoons cinnamon
1 teaspoon mixed spice
½ cup icing sugar
2 teaspoons milk
Method
- Heat sugar, butter, orange juice and fruit over low heat until mixture comes to a gentle simmer. Remove from heat, cool slightly.
- Whisk milk and eggs into the butter mixture, then lightly stir into sifted dry ingredients.
- Spoon mixture between 12 x 1/3 cup capacity muffin pans that have been lined with paper muffin cases. Bake at 180°C for 15-20 minutes until golden brown. Allow to cool on a wire rack.
- For icing, combine icing sugar and milk in a small bowl until smooth. Pipe white crosses onto muffins and allow icing to set before serving with flavoured butters.