Hot Cross Bun Muffins

Gather

• 1 tablespoon ground flaxseeds
• 3 tablespoons water
• 50g yogurt (I used unsweetened coconut)
• 130ml milk (I used unsweetened carton coconut )
• 1 tablespoon apple cider vinegar
• 100g gluten free flour mix
• 50g brown rice flour
• 50g ground almonds
• 2 teaspoons baking powder
• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon mixed spice
• 1/8 teaspoon ginger
• Pinch of salt (I used Maldon sea salt)
• 60g coconut sugar
• 50g coconut oil melted
• 1 teaspoon vanilla extract
• 50g currants

Prepare

1. Put the flax in a glass, add the water, stir and set aside.
2. Mix the yogurt and the milk together until smooth, then stir in the apple cider vinegar.
3. Add all the dry ingredients to a large bowl (gluten free flour, rice flour, almonds, baking powder, nutmeg, cinnamon, mixed spice, ginger & sugar) and mix to combine.
4. Make a well in the centre of the dried ingredients and add the yogurt mix, flax mix, oil and vanilla. Gently mix to combine.
5. Sprinkle the currants over and gently fold in.
6. Spoon into muffins cases and bake at Gas mark 5 (375f / 190c) for 25-35 minutes until a skewer inserted into the centre comes out clean. Leave to rest for five minutes.
7. Enjoy!

Tips & Storage

• Eat plain as they are… or maybe add a dollop of jam?
• Add a topping or frosting. I made a chocolate topping by blending dates with cacao, coconut milk and almond butter.
• Serve warm, maybe with ice-cream or custard.
• Pop in a lunchbox, have as a snack, even eat for breakfast!
• Store covered for up to five days (the fresher the better though).
• Change the spice quantities.
• Add chocolate chips instead of (or as well as) the currants.