Gluten Free Hot Cross Muffins
The perfect treat to enjoy at Easter. These little Hot Cross Muffins are packed with traditional spices and currants are easy to make and are a great alternative to yeasted hot cross buns.
Credited to: Freee
Kcal:
Serves 12
25 mins cooking time
Ingredients
- 50g white fondant icing
- 200g FREEE White Bread Flour
- ½ tsp FREEE Bicarbonate of Soda
- 2 tsp mixed spice
- 2 eggs
- 2 tsp lemon rind, grated
- 75ml natural yoghurt
- 150g oil
- 100g caster sugar
- 100g currants
- 25g candied peel
- 2 tbsp apricot jam
Method
- Pre-heat the oven (190°C, Fan 170°C, 375°F, Gas 5)
- Stand 12 paper muffin cases in the holes of a muffin or tart tray.
- Flatten the fondant into a 7cm/2¾ inch square and cut this in half.
- Slice each piece into 12, to make 24 matchstick size strips.
- Measure the flour, bicarbonate of soda and mixed spice into a bowl, stir to combine and sieve into another bowl.
- Break the eggs into a mixing bowl.
- Finely grate the lemon rind into the bowl.
- Add the yoghurt, oil and sugar and beat together well.
- Tip the flour into the bowl and beat until incorporated and the mixture is smooth.
- Stir in the currants and candied peel.
- Divide the mixture between the muffin cases.
- Gently lay two fondant strips across each muffin to form a cross.
- Bake for 20-25 minutes.
- Gently warm the apricot jam.
- Remove the hot cross muffins from the oven and brush the warm jam over the tops.
