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Hot Cross Muffins

By: Admin
Region: American
Dish:Vegetarian - Desserts


150g dried cranberries
150 sultanas
375g SR flour
200g sugar
1/2 tsp bicarbonate of soda
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp mixed spice
165ml vegetable oil
250ml buttermilk
2 eggs
1/2 cup apricot jam
1 x egg white
soft icing sugar, sifted
lemon juice


Preheat oven to 180C. Line muffin tray with paper cases.

Soak the dried fruit in just enough boiling water to cover for 10 minutes. Drain well and pat dry with paper towel.

In a large bowl, combine the flour, sugar, bicarb soda and spices. Give a good whisk together with a balloon whisk. Stir in the the fruit.

Whisk together the oil, buttermilk and eggs.

Combine the dry ingredients and the wet ingredients together with a large spoon or spatula, without over - mixing.

Remember this is not a smooth cake mix, about 14 turns of the spoon should have the mixture combined.

glazeMelt apricot jam in the microwave on HIGH for 1 minute. Brush onto the cooled muffins and allow to set before piping on the crosses.

icing crossesPlace the eggwhite and a splash of lemon juice into a bowl, and start adding sifted icing sugar, while whisking with a balloon whisk or hand-held mixer, until you have a thick, pipable icing. Spoon into a disposable piping bag or small ziplock bag. Snip a tiny corner off the bag and pipe on the crosses.

Spoon into the prepared muffin cases, and bake for 12-15 minutes for the smaller muffins, and 20-25 minutes for large muffins. They should be lightly browned and a skewer inserted into the centre will come out clean. Cool on a wire rack.


They freeze well, so make some this week, well in time for the Easter weekend.
Just glaze the muffins, and pipe on the crosses when you defrost them.

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