Easter Muffin
Baking fun for everyone
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
- 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.
- Place flour, sugar, baking powder, bicarbonate soda, sultanas, currants, cinnamon & nutmeg in a bowl and mix until just combined.
- Whisk egg, milk, orange juice and melted butter in a jug and mix until just combined.
- Pour wet ingredients into dry ingredients and mix together.
- 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.
- 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.
- 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
