Hot Cross Muffin Recipe

Are you craving a delicious treat this Easter? We’ve teamed up with @superfood.delicious to bring you this one of a kind Hot Cross Muffin recipe. 

Featuring our Planet Organic mixed spices, these Hot Cross Muffins is the perfect dessert this Easter.

Here’s what you’ll need:

• 2 cups plain flour 
• 1 tsp baking powder 
• 1/2 cup coconut sugar 
• 1/2 cup dry sweetner of choice 
• 1 tsp Planet organic mixed spice (link) 
• 2 eggs, room temp 
• 1/2 cup of oil
• 1/2 cup milk of choice, slightly warmed 
• 1/2 cup freshly squeezed orange 
• 1 tsp orange rind 
• 1 tsp vanilla bean paste
• 1/4 cup dried apricots, diced 
• 1/2 cup dried sultanas 

NOTE: We recommend using organic ingredients. 

CROSS DOUGH TOPPING (This will make enough for a couple of batches) 

• 1 cup all-purpose flour 
• 1 tbsp oil 
• 4 tsp sweetner 
• 1/4 cup + 1 tbsp water 

GLAZE

• 1 tbsp Apricot jam (can sugar free) 
• 1/2 tsp or so oh hot water *this will depend on the thickness of your jam*

Here’s how you’ll make it:

1. Pre heat oven to 170 fan forced 
2. Grease a 12 muffin tray 
3. In a medium sized bowl, sift your dry ingredients: flour, baking power & spices. Add sweetness (coconut sugar & sweetner of your choice) and blend well. 

NOTE: You want to blend this well now to minimise over-mixing when you combine this with the liquids. Over-mixing = tough muffins

4. In a large jug add: 2 eggs, whisked, vanilla paste, melted butter (cooled), milk of choice, freshly squeezed organge juice and orange rind. Blend well. Add the dried fruit (apricots & sultanas) and let them soak up the moisture whilst you prepare the dough for the crosses. 
5. In a small bowl add the sifted flour, sugar and blen. Add the oil and water. Mix to form a paste. This should now be a good consistency to pipe. Set aside. 
6. Make a well in the centre of the bowl with all of the dry ingredients. Add the liquids, blend as little as you need to blend it together without over-mixing. Spoon into muffin moulds. 
7. Pipe crosses on top 

- Place the cross dough inside a snap-lock bag or piping bag. Once filled cut the end to the desired piping width and pipe crosses on top of your muffins. 

8. Bake for 20-30 minutes until cooked. 
9. Remove from oven and glaze whilst hot. 

- Add hot water to hot apricot jam to get a runny consistency. 

10. ENJOY! 😍