Yeah, you read right, hot cross buffins, it is this week. We are breaking tradition because we have always ever talked about hot cross buns. So, I love the hot cross bun.
By Edith
In fact, I love anything with cinnamon in it so that puts the hot cross bun on the list of food I love to eat. Back when I was still young, not many years ago consideraing my age, we only got to have hot cross buns during Easter. We had to wait a whole year to enjoy these marvellous treats. But now, it doesn’t have to be Easter, or any ocassion really for one to enjoy this cinnamony delicious sticky bun. Now, fast-forward and we are thinking we love the hot cross bun, but we also love muffins and because we don’t want to add much more centimetres to our waistlines, why don’t we combine the two and have the most delicious hot cross bun and cinnamon muffin combo? Your imagination is spot-on!
I challenge you to make a tray of these to enjoy with your family during this Easter holiday. For those of us who will be making the trip to the various easter conferences, I advise you to not just make one batch as you will be having more friends than usual because of these delectable treats.
I wish you a very pleasant and peaceful Easter as we remember the death and resurrection of our Lord and Saviour Jesus Christ.
Hot cross buffins
Ingredients:
l300g mixed dried fruit, soaked in boiling water 15 min
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l375g self-raising flour
l2 teaspoons ground cinnamon
l1/2 teaspoon mixed spice
l165ml cooking oil
l250ml cultured milk (Lacto, Maas etc) l2 eggs l200g brown sugar, plus extra 2 tablespoons l100g icing sugar l1 teaspoon lemon juice
Method
Pre-heat oven to 200°C. Grease or line a 12-hole muffin tray. Drain the fruits. In a large bowl, sift the flour and spices. In a separate bowl, whisk the eggs, milk and oil together. Add to the flour mixture until well-combined. Stir in the drained fruit. Spoon the mixture into the muffin cases and bake 20 to 25 minutes. Test for readiness with toothpick and cool completely.
As the buffins cool, place the remaining sugar and two tablespoons water in a small pot on medium heat. Simmer until sugar is dissolved. Brush onto the buns for a nice shiny effect.
In a bowl, sift the icing sugar and add lemon juice and enough hot water, a tablespoon or two, to make a nice pipable paste. Use a piping bag or plastic cut-off the corner tip. Pipe crosses onto each of the buffins and voila! Now you can enjoy your favourite hot cross bun and muffin all at once!
