Monday, April 2, 2012

Hot Cross Muffins

I have attempted authentic hot cross buns in the past, but haven't had a lot of success (think hot cross rocks!), so this is kind of the cheat's version!  Hot Cross Muffins are easy, tasty & look great.  I didn't have apricots, so I put choc-chips in instead - yum!  Another one from

300g (2 cups) self-raising flour
1 tsp mixed spice
1/2 tsp ground cinnamon
80g (1/2 cup, lightly packed) brown sugar
135g (3/4 cup) sultanas
85g (1/2 cup) dried apricots, finely chopped
2 eggs, lightly whisked
185ml (3/4 cup) milk
100g unsalted butter, melted
80g (1/2 cup) icing sugar mixture
2 tsp water

Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, mixed spice and cinnamon into a large bowl. Stir in the brown sugar, sultanas and apricot. Make a well in the centre. Combine the egg, milk and butter in a jug. Pour into the well. Use a large metal spoon to stir until just combined.

Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Place the icing sugar in a small bowl. Gradually stir in the water to make a thick icing. Place in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Pipe a cross onto each muffin and set aside until the icing is set.

Don't over-mix the muffin batter, or you can end up with tough-textured muffins.

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