Hot Cross Muffins Recipe
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
Pre-heat oven to 180 degrees Celsius
In a bowl mix eggs, yogurt, melted butter and cream together until combined
Combine wet and dry mix, mix well until combined then transfer into muffin tins
In another bowl sift self raising flour, baking powder, brown sugar and caster sugar then add in dried fruit
Bake for 20 minutes or until golden brown
mix icing sugar and lemon together in a small bowl, transfer into a piping bag or zip lock bag. then pipe over muffins to make a cross.
- 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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