Easter Hot Cross Muffins
When I saw this recipe in Chatelaine magazine, I just had to try it! One of my favourite things about Easter is hot cross buns - so I was really happy to see an easy recipe for hot cross muffins! Now I can enjoy hot cross muffins all year round! You can bake as muffins or as a loaf.
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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup raisins
- 2tablespoons orange juice
- 1 3⁄4cups all-purpose flour
- 2⁄3cup granulated sugar
- 1tablespoon baking powder
- 1teaspoon ground cinnamon
- 1teaspoon allspice
- 1⁄2teaspoon salt
- 1⁄4
- 1⁄2cup candied peel
- 1⁄2cup chopped dried apricot
- 1
- 1cup low-fat milk
- 1⁄4cup vegetable oil
- 2
- 1teaspoon vanilla
Glaze
- 1 1⁄4cups sifted icing sugar
- 4teaspoons orange juice
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DIRECTIONS
- Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.
- In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
- Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.
- Glaze:.
- Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
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