Hotcross muffins
Serves: 24 mini muffins
Ingredients:
- 1½ cups self-raising flour
- 1 cup wholemeal self-raising flour
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup canola oil
- 1 cup reduced fat milk
- 2 eggs
- ¾ cup sugar
- 1¼ cups mixed dried fruit or
- sultanas
- ¼ cup plain flour
- Water
Method:
- Preheat oven to 180 degrees. Line two 12-hole muffin trays with paper cases
- Sift flour, bicarb soda and spices into a large bowl
- In a separate bowl, whisk together the oil, eggs, milk and sugar. Add to the dry ingredients and stir to combine. Gently stir in the fruit
- Divide the mixture among the muffin cases
- To make the crosses, mix the plain flour with a small amount of hot water to form a thick paste. Place in piping bag and pipe crosses over the muffins
- Bake for 15-20 minutes until lightly browned and a skewer inserted into the centre comes clean. Cool completely on a wire rack.
