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:

1. Preheat oven to 180 degrees. Line two 12-hole muffin trays with paper cases
2. Sift flour, bicarb soda and spices into a large bowl
3. 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
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 piping bag and pipe crosses over the muffins
6. Bake for 15-20 minutes until lightly browned and a skewer inserted into the centre comes clean. Cool completely on a wire rack.