To Try Tuesday - Hot Cross Bun Muffins

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)
 
Ingredients

• 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

Preparation 

1. Preheat oven to 390°F.
2. Line a 12-hole muffin pan with paper liners.
3. Soak dried fruit in just enough boiling water to cover for 10 minutes.
4. Drain well, then pat dry with paper towel.
5. Sift the flour, baking soda, and spices into a large bowl.
6. In a separate bowl, whisk together the oil, buttermilk, eggs, and sugar until combined.
7. Add to the dry ingredients and stir to combine. 
8. Gently stir in the fruit.
9. 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.
10. Cool completely on a wire rack. 
11. 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. 
12. 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.
    
13. Makes 12.

Source delicious magazine (April 2010 - recipe by Kylie Walker)