Easter Muffin

Nothing says Easter like a Hot Cross Bun inspired muffin! A treat for the whole family.

EASTER MUFFIN |INGREDIENTS (MAKES 7 MUFFINS)

Muffin Mix
2 cups plain flour
2/3 cup caster sugar
2 ½ tsp baking powder
¼ tsp bicarbonate soda
½ cup sultanas
¼ cup currants
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 egg
1 cup milk
1/4 cup orange juice
90g butter, melted

For the crosses
50g butter, softened
1 tbsp caster sugar
1 tbsp icing sugar
¼ tsp ground cinnamon

Garnish
Icing sugar mixture

1. Preheat oven to 180°C (160°C fan forced). Grease a 9-hole 1/2 cup capacity muffin tin with oil or use muffin cases.
2. Place flour, sugar, baking powder, bicarbonate soda, sultanas, currants, cinnamon & nutmeg in a bowl and mix until just combined.
3. Whisk egg, milk, orange juice and melted butter in a jug and mix until just combined.
4. Pour wet ingredients into dry ingredients and mix together.
5. Scoop ½ cup of muffin mix into each muffin tin. Bake for 25 -30 minutes or until a skewer inserted comes out clean. Remove and cool on a wire rack.
6. Crosses: In a hand mixer, beat butter, caster sugar, icing sugar mixture, cinnamon & nutmeg until well combined. Place in a piping bag and cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the cooled muffins.
7. Sprinkle icing sugar mixture on top of the muffins.

Eat Fresh within 4 hrs (room temperature) or refrigerate (below 5°C) up to 1 day in a sealed container.  This product contains the allergens: Wheat, Milk, Eggs