These guilt-free Hot Cross Muffins are the perfect Easter treat but I think they're going to be a regular addition to my repertoire because they are so easy, gut friendly and VERY DELICIOUS!
These Easter muffins feature Khorasan flour (aka. kamut flour an ancient grain originating from Egypt). For those of you new to my blog, I am always on the lookout for gut-friendly foods (to help manage my autoimmune condition Ulcerative Colitis and this flour, along with my other favorite ancient grain Spelt) is my new baking staple!
Khorasan is wonderful for some people who cannot tolerate tradition wheat gluten because ancient grains like Khorasan and spelt have a completely different gluten structure which is much gentler on digestion and better for gut health. Another bonus - these flours are also a lot more nutritious that tradition wheat flour and Khorasan makes beautiful breads that taste a lot like traditional white bread - how amazing is that, it's literally guilt free goodness! For someone who prefers to avoid wheat/white flour I can't tell you how much I love these two ancient grain powerhouses!
What's really wonderful about this recipe is that it offers all the spice, warmth and comfort of a freshly baked hot cross bun but in a fraction of the time and with much more nutrition and goodness! Even better, these muffins retain their moisture for a couple of days so you can bake these in advance without the worry of them drying out (just store in an airtight container). While they are fabulous on their own, with some fresh butter they truly are NEXT LEVEL!!!
Never overmix muffin batter or the final texture will be tough
You can cut and gently toast and butter these for result reminiscent of your typical hot cross bun
These can be cooked, frozen and defrosted as needed
They will easily store in an airtight container and cool environment for several days
You can substitute other milks (regular, oat, coconut) for the almond milk in this recipe
If you don't like mixed peel, double the quantity of sultanas (if you want to maintain the sweetness ratio)
I like to soak AND THEN DRAIN my sultanas in hot water to plump them up and tone down the sweetness before placing into my muffins but that is purely optional
YOU WILL NEED
2 cups Khorasan flour (or spelt flour or white/plain flour)
4 teaspoons baking powder
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground cardamom
1/2 cup brown sugar
1/2 cup sultanas (soak in hot water a few minutes (THEN DRAIN) before adding to recipe - optional
1/2 cup mixed peel
2 eggs lightly whisked
1.25 cups almond milk (or your preferred milk choice)
100g butter melted
50g icing sugar
1-2 teaspoons water
Preheat oven to 200C/400F and line a 12 cup muffin pan with your baking cups/paper liners.
In a large bowl add your flour, baking powder, mixed spice, cinnamon and cardamom. Stir to combine.
Add the brown sugar, sultanas and mixed peel. Stir to combine.
Make a well in the centre and add the eggs, almond milk and melted butter and stir until just combined. If you find that the mixture is not evenly wet add a touch more almond milk (it is a thick batter but it should be spoonable into the muffin pans).
Divide the batter among the 12 baking pans filling to the top, smooth a little if needed. (They will rise during baking which is what you want).
Bake for 15 minutes or until golden brown and a sharp knife inserted comes out clean.
Allow to cool before adding crosses.
Mix the icing sugar with the water until you get a thick paste and transfer into a small disposable sandwich bag and snip a tiny corner off to make a small hole for piping the crosses onto your muffins.
Pipe the crosses and enjoy!
MAKES 12 DELICIOUS MUFFINS
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