How To Make Hot Cross Muffins
Have you ever tried to make hot cross buns before? If you’re not an experienced baker, they’re kinda hard work. Who could be bothered?
These Hot Cross Muffins are our simple-as-pie version, and they’re impossible to mess up.
Guy likes to soak his dried fruit in chai tea, so if you’ve got the time just brew a mug of black chai and let your dried fruit soak for at least 20 minutes. Make sure you drain the tea before adding to the mix.
If you want these muffins to have a little spice add 1 teaspoon of ground cinnamon and 1 teaspoon of mixed spice. Yum!
- 1 egg
- 225 g yoghurt
- 60 g butter melted
- 160 ml pure cream
- 2 cups self-raising flour
- 1 cup brown sugar
1/2 cup caster sugar
- 175 g dried currants
- 175 g dried cranberries
- 1 teaspoon baking powder
- 1 tablespoon icing sugar
- juice of 1 lemon
Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.
Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.
- Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.
- 25cm pan with lid
- Chopping board
- Camp suitcase stove
*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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