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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 12 servings The following items or measurements are not included below: 1/2 cup candied peel |
||
| Calories 265 | ||
| Calories from Fat 66 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 218mg | 9% | |
| Potassium 176mg | 5% | |
| Total Carbohydrate 47.7g | 15% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 31.4g | ||
| Protein 3.5g | 7% | |
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Easter Hot Cross Muffins
By: Redsie
Mar 6, 2006
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.
SERVES 12 , 12 muffins
Ingredients
- 1/2 cup raisins
- 2 tablespoons orange juice
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon clove (optional)
- 1/2 cup candied peel
- 1/2 cup chopped dried apricot
- 1 egg
- 1 cup low-fat milk
- 1/4 cup vegetable oil
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
Glaze
- 1 1/4 cups sifted icing sugar
- 4 teaspoons orange juice
Directions
1
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.2
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.3
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.4
Glaze:.5
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.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event > Religious > Easter
Featured Reviews for This Recipe
From: MissyN
On Mar 22, 2008
Really loved these! I used my old Ekco Easter egg cake pan (like a muffin pan, but egg shapes) and flipped them over to glaze. Very cute, and a delicious recipe. I did sub 2 teaspoons orange zest for the candied peel - otherwise followed the recipe exactly. Thank you so much, we'll make these every Good Friday!
From: KITTENCAL
On Jun 28, 2007
Delicious! I omtted the candied peel and increased the apricots to 1 cup, used whole milk and increased the vanilla to 2 teaspoons, thanks for sharing this great muffin recipe Reds!...Kitten
From: French Tart
On Apr 11, 2007
I LOVED the orange juice in this - it was a great addition - these worked perfectly for me and we all enjoyed them thoroughly. I did not use dried apricots - I discovered I had none when I came to make these, so I doubled up on the peel, which is my home-made recipe and worked extremely well. Everyting else was exactly as written - my muffins, excuse me(!!) rose very high and were very light!! Very much a keeper for me - thanks for posting this wonderful idea....a great classic with a twist! FT
From: Chef floWer
On Mar 15, 2007
Little Miss (DD) and I made these today, we had lots of fun. These muffins had so much flavour and directions were easy to follow. I made a few substitute used brown sugar instead of granulated sugar, mix peel instead of candied peel and an egg replacer. The muffin was a little dense for me but the rest of the family didn't mind it. In fact I just got back from work and was looking to eat one but they had been eaten. Next time if I make these again, I would skip the glaze as muffin by itself is yummy. Thank you Redsie
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