Easter Hot Cross Bun Muffins
You know it’s almost Easter when you can smell the delicious spices and baked bread aroma of the famous hot cross bun. This inspired us to create an easy-to-make muffin that the whole family will love. Warning: you might want to double this recipe.
Serves: 8
Time: 35 minutes
Ingredients –
2 ½ cups spelt flour
¾ cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
½ cup butter, melted
1 ½ cup plant-based or dairy milk
2 tsp apple cider vinegar
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp nutmeg
1 cup dark chocolate, roughly chopped
½ cup raisins
1 orange - zest only
Cross Paste:
1 cup spelt flour
½ cup water - add more if needed
1/3 cup maple syrup
Method –
Preheat the oven to 180C fan bake.
To grease the muffin tray, melt some butter or coconut oil and apply with a paper towel for easy cleanup and no sticking.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the melted butter, milk and cider vinegar. Add the grated carrot and fold through.
Pour the wet ingredients into the dry ingredients, along with the remaining ingredients. Fold everything together until just combined.
Spoon the batter into the greased muffin tray, filling each cup about three-quarters full. Set aside while you make the cross paste.
To make the cross paste, add the flour and water to a small bowl. Mix until you have a thick paste.
Spoon the paste into a resealable bag (we used a compostable plastic sandwich bag), cut a small corner off the bag and pipe crosses on each muffin.
Bake for 20-25 minutes, until a skewer inserted into the centre comes out clean.
Allow to cool completely before storing in an airtight container in the fridge for up to 5 days. Alternatively, they can be frozen for up to 3 months.
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