This is a quick and easy alternative to making hot cross buns (other than picking some up from the supermarket/bakery). They have the same yummy taste and light texture but you don't have to wait around for the dough rise. But be warned, because they're lighter - you'll find one isn't enough!
Hot Cross Muffins (or Mel's hot-stud muffins!)
makes 12 (recipe adapted from Delicious April 2010)
2 cups dried cranberries (or a mix with currants, sultanas)
2 1/2 cups of self raising flour
1/2 tsp bi-carb soda
2 tsp ground cinnamon
1/2 tsp nutmeg
2/3 cup sunflower oil
2/3 cup caster sugar * (requires 200g but reduced it because it was too sweet)
1 cup buttermilk (easy to make buttermilk = use regular milk and add 1-2 tbs of white vinegar!)
2 tbs sugar
1/4 cup water
1/4 cup icing sugar * (asks for 80g icing sugar. I think half & half of sugar/cornflour is just right)
1/4 cup cornflour *
1-2tsp lemon juice
1. Preheat oven to 200 degrees celsius.
2. Soak dried fruit in boiling water for 10 min and then drain.
3. Sift dry ingredients in a bowl.
4. Mix oil, buttermilk, eggs and sugar in another bowl.
5. Combine dry and wet ingredients and stir to combine together with fruit.
6. Prepare muffin cases by cutting ~15cm squares of non-stick baking paper and place into muffin tray.
7. Spoon mixture and then bake for 20 min at 190 degrees celsius until just golden.
8. While muffins are cooking, prepare glaze by combining sugar and water and waiting for it to dissolve.
9. Brush glaze over muffins and and pop back into oven for 5 more minutes. Take out and cool on wire rack.
10. Prepare icing mixture by mixing sugar and cornflour, then squeezing lemon juice. Make sure muffins are cool before piping icing, otherwise the icing will dribble everywhere!
If you are impatient or have difficulty exercising temperance like me - skip the icing and while still warm spread muffins with some butter and enjoy with a hot cup of tea!