I am a little late again with getting my Tuesday recipe up online but I have a good excuse. I am currently in Australia and feeling a little jet-lagged. I tried my best to get a few posts prepped and ready to go before I left, but unfortunately I just ran out of time. Thank goodness the baking was done, and the photos taken, so now all I have to do if match the two together in a post.
I really wanted to make some Hot Cross Buns but I saw this recipe and thought it would make a great alternative. I decided to use raisins rather than currants, and I think that you could substitute any dried fruit that you preferred. I also added some European mixed peel that I had purchased from King Arthur Flour. Mixed peel (also known as candied peel) is made by steeping the chopped peel of oranges, lemons, and citron in a sugar solution for a few weeks and then draining off any remaining water.
This recipe came from an Australian magazine, therefore it is in metric. I would usually convert the measurements before putting it up on my bog, but I just did not have the time to do so this time. Hopefully everyone has a scale and can flip the switch over to metric measurements.
Somehow I managed to over-mix mine just a little bit. I guess I forgot the cardinal rule when making muffins - mix only until a few streaks of flour are left. I should have paid more attention to the fact that I needed to add the fruit as well, which resulted in even more mixing. That being said, the muffins still had a wonderful flavor that really did remind me of the spiciness of a hot cross bun.
Hot Cross Bun Muffins(Printer Friendly Recipe)
- 100g dried cranberries
- 150g currants (I used raisins)
- 60g mixed peel (from King Arthur Flour)
- 375g self-rising flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 165ml vegetable oil
- 250ml buttermilk
- 2 eggs
- 200g sugar, plus extra 2 tablespoons
- 80g powdered sugar
- 1 teaspoon lemon juice
- Preheat oven to 390°F.
- Line a 12-hole muffin pan with paper liners.
- Soak dried fruit in just enough boiling water to cover for 10 minutes.
- Drain well, then pat dry with paper towel.
- Sift the flour, baking soda, and spices into a large bowl.
- In a separate bowl, whisk together the oil, buttermilk, eggs, and sugar until combined.
- Add to the dry ingredients and stir to combine.
- Gently stir in the fruit.
- Divide the mixture among muffin liners, then bake for 20-25 minutes until lightly browned and a skewer inserted into the center comes out clean.
- Cool completely on a wire rack.
- Meanwhile, place the extra 2 tbs sugar in a pan with 2 tbs water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
- Sift powdered sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.
- Makes 12.