These yummy hot cross muffins are a delicious alternative to traditional hot cross buns. Hot cross buns are usually made with refined flour, caster sugar, yeast and other processed ingredients. So if you are looking for a healthier alternative for your family to enjoy over the Easter weekend, then these are a perfect choice.
Hot Cross Muffins
50 minutes|Serves 6
50 minutes|Serves 6
Ingredients
Method
1 cup almond meal | |
¼ cup tapioca flour | |
1 tbs coconut flour | |
1 ¼ tsp baking powder | |
½ tsp ground cinnamon | |
¼ tsp all spice | |
2 eggs | |
¼ cup coconut sugar | |
¼ cup almond milk | |
1 tbs coconut oil, melted | |
½ tsp vanilla extract | |
¼ tsp orange or lemon zest | |
¼ cup raisins (optional) | |
Cashew cream for the cross frosting: | |
1 cup cashews, soaked for at least 30 mins | |
1 tbs maple syrup | |
¼ tsp vanilla extract | |
¼ cup + 2 tbs coconut milk |
1. | Preheat oven to 180C and line a muffin tray with muffin liners. |
2. | In a large bowl, combine almond meal, tapioca flour, coconut flour, baking powder and spices. |
3. | In a medium bowl, using an electric mixer, beat eggs and sugar until fluffy and light in colour. |
4. | Add milk, oil, vanilla and zest and beat until combined. |
5. | Add egg mixture to dry mixture and stir to combine. |
6. | If using raisins, gently fold them into the batter. |
7. | Pour batter into prepared muffin liners and bake for 18-20 mins or until golden brown on top and a cake tester comes out clean. |
8. | Set aside and let cool. |
9. | For the cashew cream, place all ingredients into a high-speed food processor or blender and blend until smooth and creamy. |
10. | Place cream into a piping bag and place in the freezer to cool down for 10-15 mins. |
11. | Once the muffins have cooled down and the cashew cream has set, pipe crosses onto each muffin. |
12. | Keep leftover cashew cream in the fridge and use as a spread, for smoothies or as a filling for creamy chocolate eggs. |
13. | Serving and Storing Leftovers: Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months. |
Tip:
For a school friendly version: Use 1 cup of seed meal (pumpkin/sunflower) instead of almond meal and replace cashew cream with apple strips (apple strips need to be placed on muffins before baking in oven). Serving and Storing Leftovers: Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.