Hot Cross Bun Muffins
Today I had a lovely savoury recipe ready to post when I realised this weekend is Easter! We don’t actually celebrate Easter but that doesn’t stop us eating hot cross buns and chocolate (not that we really need an excuse)! 😛 As I already have not only a hot cross bun recipe, but also a hot cross pancake! recipe I wanted to make something different! So… After some trial and error these hot cross bun muffins we’re born! They are spiced to taste like hot cross buns and contain moist juicy currants, but don’t take time proving as they are basically a muffin! Hooray! These can be eaten as they are or iced and topped with Easter goodies! I’m going for chocolate ganache, a chocolate mini egg and a caramel drizzle! ?
Plain or double chocolate topped?
Are you making something for Easter? Or buying ready made? Are you having family or friends over for lunch? Are you exchanging chocolate eggs? Going on (or maybe even organising) an Easter egg hunt? Let me know in the comments… I’d love to hear how you’re celebrating! 🙂 I’m sharing these delicious muffins with Angie over at Fiesta Friday, co-hosted by Abbey @ Three Cats and a Girl and Angie herself! 😀 Come on over and see everyone – make some new friends, get some new ideas, share some delicious food!
What are you waiting for… 
Soft, fluffy, hot cross bun muffins!
Hot Cross Bun Muffins (Vegan & Free-From)
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
- Put the flax in a glass, add the water, stir and set aside.
- Mix the yogurt and the milk together until smooth, then stir in the apple cider vinegar.
- 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.
- Make a well in the centre of the dried ingredients and add the yogurt mix, flax mix, oil and vanilla. Gently mix to combine.
- Sprinkle the currants over and gently fold in.
- 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.
- 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.
Hot cross bun muffin with chocolate frosting and a chocolate egg