Hot Cross Mini Muffins

Ingredients:

• 1 ½ cups self-raising flour
• 1 cup wholemeal self-raising flour
• ½ tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup canola oil
• 1 cup reduced-fat milk
• 2 eggs
• ¾ cup sugar
• 1 ¼ cups mixed dried fruit or sultanas
• ¼ cup plain flour
• Hot water

Method:

1. Preheat oven to 180°C and line two 12-hole muffin tins with paper cases.
2. Sift flour, bicarb soda and spices into a large bowl.
3. In a separate bowl, whisk together the oil, milk, eggs and sugar. Add to the dry ingredients and stir to combine, then gently stir in the fruit.
4. Divide the mixture among the muffin cases.
5. To make the crosses, mix the plain flour with a small amount of hot water to form a thick paste. Place in a piping bag and pipe crosses over the muffins. You can also do this with a small spoon.
6. Bake for 15-20 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.