One a penny, two a penny, hot cross… muffins??? Well, I really can’t call these tasty treats, Hot Cross Buns – kinda defeating the purpose as we all know that true Hot Cross Buns are made from wheat flour and yeast. So in the interests of transparency I’m calling them like they are!
Muffins or buns, who really cares, we just want the Easter flavour of Allspice, Cinnamon, Nutmeg and Ginger. These have added depth with citrus, apple and sultanas. And with a little squiggle decoration and a slab of butter down the hatch they go!
Gather all your ingredients so you are ready to go.
Mix the dry ingredients.
Whisk the eggs.
Now add all the wet to the dry ingredients.
Give it all a bit of a stir.
Now into the muffin pan, add your squiggly crosses and into the oven.
The result is perfect with a nice cup of tea!
Hot Cross Muffins
3/4 c Almond Flour
1/2 c Coconut Flour
1/4 c Coconut Sugar or raw Honey or try without any sweetner!
1/4 c Sultanas
1 1/4 tsp Mixed Spice
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Ground Ginger
1 tsp Baking Soda
pinch of salt
3 eggs, whisked
125 g butter, melted
Juice and Zest of one Orange
1 Apple peeled and grated
Crosses – thanks to the Cave Girl
1 egg white
2 tsp Coconut Flour
• Preheat oven to 160C/325F.
• Grease your muffin pans, or use paper cases.
• Mix all the dry ingredients together smoothing out any lumps.
• Whisk your eggs and add these and the rest of the wet mix to the dry mix.
• Fill muffin holes to the top.
• Beat the egg white until stiff, add the coconut flour and beat again. Spoon this mix into a piping bag or plastic bag with a small hole cut in the bottom. Do your artistic best to make a cross or squiggles on the top of each muffin.
• Bake for 18 minutes, test for doneness when a fork comes out clean.
• Rest in the pan for 5 minutes before carefully removing.
• Cool further on a wire rack or eat while warm.
• Slap on butter or cream cheese and eat!
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