Hot Cross Muffins

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These muffins have all the flavour and enjoyment of hot cross buns but in a wholesome, slightly healthier form. Unlike hot cross buns, which I am a stickler about, these can be enjoyed at any time of the year and not just at Easter.

The real advantage of these muffins is, of course, how quickly they are ready. No yeast or proofing time required here!

That makes these a great option for everyday snacks and even breakfast on the go. Trying to find different ways to feed teenagers (and a husband) who are always looking for "a little something" is always a challenge when you need it to be tasty and yet not just full of sugar.

Muffins are a great way to do this. You can make them savoury or sweet, and if, like these muffins, they have fruit in them, you really do not need very much sugar.

If they make it to the next day, they can be eaten as they are or warmed through, and if you want them to be even healthier, you can leave off the icing cross altogether.

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Hot Cross Muffins

Makes 10 muffins.

Ingredients:

255g Plain flour

50g Light brown sugar

2tsp Baking powder

1/4tsp Salt

1/2tsp Nutmeg

1/2tsp Cinnamon

2tsp Mixed spice

100g Currants

50g Mixed peel

2 Eggs

190g Yogurt

50g Oil

50ml Milk

To decorate:

50g Icing sugar

2-3tsp Water

Method:

• Preheat the oven to 200°C (392°F) and place the muffin cases into a muffin tin.

• In a mixing bowl, combine all the dry ingredients and mix well. Set aside.

• In another bowl mix together the eggs, yogurt and oil and milk.

• Pour the wet ingredients into the dry and mix together until just combined.

• Fold in the dry fruit and peel. Do not over mix, it is perfectly ok to have a few lumps in the batter.

• Use a ice cream scoop or dessert spoon to fill the the muffin cases with batter. Only fill 3/4 of the way.

• Bake for 5 minutes in the oven and then turn down the oven to 180°C (356°F) for a further 15 minutes. Check that the muffins are done by inserting a skewer or toothpick, ensuring that it comes out clean.

• Leave in the tin for 10 minutes before cooling completely on a cooling rack.

• Once the muffins are completely cool, mix the icing sugar and water together to make a paste that is not too runny. You want the consistency of thick syrup.

• Using a piping bag or a spoon decorate each muffin with a cross.