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!

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Hot Crossed Muffins
Course: Breakfast
Cuisine: cake
Servings: 6
  • 1 egg
  • 225 g yoghurt
  • 60 g butter melted
  • 160 ml pure cream
  • 2 cups self-raising flour
  • 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
  1. Preheat oven to 180°C/320°F and line a 6 hole Texas muffin pan with muffin cases
  2. Combine wet ingredients in one bowl and dry ingredients in another.
  3. Combine wet and dry but try not to over mix. Transfer mix into prepared muffin pan and bake for 25-30 minutes or until a skewer inserted in to the centre comes out clean. Cool.
  4. To make cross combine icing sugar and lemon juice until smooth. Transfer into a ziplock bag or piping bag and pipe crosses onto muffins.

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