EASTER HOT CROSS MUFFINS
When I saw this recipe in Chatelaine magazine, I just had to try it! One of my favourite things about Easter is hot cross buns - so I was really happy to see an easy recipe for hot cross muffins! Now I can enjoy hot cross muffins all year round! You can bake as muffins or as a loaf.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.
- In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
- Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.
- Glaze:.
- Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
CARAMEL EASTER-EGG MUFFINS
Make sure you don't eat muffins while hot as the caramel inside the eggs will be very hot. When Easter eggs are not available, use Rolo chocolates or pieces of caramel-filled chocolate. This is from Super Food Ideas.
Provided by Jewelies
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C; line a 12 x 1/3-cup capacity muffin pan with paper cases.
- Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.
- Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't over-mix or your muffins will be tough). Spoon batter into cases so each is one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.
- Bake muffins for 18 to 20 minutes, or until light golden and cooked through. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.
Nutrition Facts : Calories 223.2, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 376.5, Carbohydrate 29.3, Fiber 0.6, Sugar 11.3, Protein 4
EASTER MUFFINS
A treat for the kids
Provided by Good Food team
Categories Dessert, Supper, Treat
Time 45m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/Gas 4/fan oven 160C and line a large muffin tray with 9 muffin cases. Tip the butter and sugar into a large bowl and beat with an electric mixer until paler in colour, light and fluffy. Pour in the eggs and beat until the mixture is light and creamy. Use a wooden spoon to beat in the flour, milk, vanilla and coconut until you have a soft dropping consistency. Stir in the cherries.
- Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden. Lift the muffins out of the tray and sit them on a wire rack to cool slightly.
- To decorate, tip the jam into a small saucepan and gently warm, stirring, until melted and smooth. Generously brush the tops of the warm cakes with the jam, stick the quartered cherries on top and sprinkle with the toasted coconut. Serve on the day of making.
Nutrition Facts : Calories 313 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
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