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Hot Cross Muffins

Fancy something a little different this Easter? We’ve found this delicious recipe for hot cross buns with a twist. Think hot cross bun meets crumbly, cakey muffin and you’ve got hot cross muffins. Filled with juicy currents and cranberries with everyone’s favourite sweet spices cinnamon and nutmeg, these Easter muffins are a crowd pleaser perfect for the whole family. Get the flavours of the traditional hot cross bun without the hassle of bread making, kneading and double proving and enjoy these hot cross muffins fresh from the oven for breakfast or entertaining this Easter weekend!


135g dried cranberries

150g currants

375g self raising flour

1/2 teaspoon bicarbonate of soda

2 teaspoons of ground cinnamon

1/2 teaspoon of ground nutmeg

165ml sunflower oil

250ml buttermilk

2 eggs

200g caster sugar

80g icing sugar

1 teaspoon lemon juice


Preheat the oven to 200°C and line a muffin tray with paper cases.

Cover the dried fruit in boiling water and soak for ten minutes, drain and pat dry with a towel.

Sift the flour, soda and spices into a bowl. In a different bowl whisk the eggs, oil, butter milk and sugar until combined. Add the dry ingredients and fruit and stir until just combined.

Divide the mixture among the muffin cases then bake for 20-25 minutes until lightly brown. Cool on a wire rack.

Put two tablespoons of sugar in a pan with two tablespoons of water and simmer to create a glaze and brush over the muffins.

Using the lemon juice and icing sugar, create a thick, pip-able icing and draw a cross onto each one.

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