THE DAIRY KITCHEN
Hot Cross Muffins
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
20 MINS
These Hot Cross Muffins have all the flavours of the buns by the same night, but are much easier to make when time is poor.
Ingredients
1 cup brown sugar100g 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
Icing
½ cup icing sugar2 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.
