HOT CROSS BUN MUFFINS

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Hot Cross Bun Muffins are light, moist, fragrant and homemade.  They’re sweet with just the right amount of spices and dried fruit.  It’s a new take on the traditional Hot Cross Buns giving you a quick and easy alternative recipe to follow.  They’re literally made in a jiffy.  You’ll also enjoy the fact that they’re Gluten & Dairy Free as well as Grain Free which means lower carbs too!

Well with Easter just around the corner, even though it certainly doesn’t feel like it this year, does it, I thought I’d try a new take on Hot Cross Buns and make Gluten Free/Dairy Free Hot Cross Bun Muffins!

Yeah, it’s a bit of a mouthful, isn’t it! LOL

Well I must say that I’m very happy with the results.

These muffins are very moist and a healthy choice and I’ve made them grain free as well, using almond and walnut flour.  I make my own almond and walnut flour by processing nuts and then giving them the final grind with the coffee bean grinder.  This way the almond flour is freshly ground and it’s cheaper too – which is always a good choice!

You’ll find they’re a great alternative if you don’t have the time to make the traditional recipe which takes well over 3 hours since you need to allow the dough to rise twice.  (But they’re still one of my favourite sweet buns, by the way!).

So what is a Hot Cross Bun?

For those of you that don’t know what Hot Cross Buns are, here’s a little info and background.  These delicious little sweet buns have a lot of rich history dating back to the 14^th-15^th Century and originating in the United Kingdom.  They are a spiced sweet bun usually made with dried fruit mainly currants or raisins and marked with a cross on the top and are traditionally eaten on Good Friday.

If you love eating spiced cakes then you’ll love these Hot Cross Bun Muffins.  You can serve the muffins on their own or sliced in half with some dairy free butter or sugar free jam.  They have just the right amount of sweetness and spiciness.  Of course if you prefer even more spice, feel free to add a little extra.

You can be enjoy them with or without a glaze.  I made a glaze of fresh orange juice with coconut sugar and cinnamon.

You can store the muffins in an airtight container for up to 5 days. 

So let’s get cooking shall we!

Did you make this recipe?

Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives.  I’d really love to see what you make

Print Recipe

HOT CROSS BUN MUFFINS

By Alex – Serves: makes 12

Prep Time: 25 minutes – Cooking Time: 30 minutes

Hot Cross Bun Muffins are light, spicy, quick and easy to make and a delicious alternative to the original recipe. This recipe is gluten, dairy and grain free making it a healthier choice with a lovely citrus glaze on top.

Ingredients

• 2 cups almond flour
• ½ cup walnut flour
• 2 teaspoons gluten free baking powder
• ½ cup coconut sugar
• Pinch of salt
• 60g odorless coconut oil
• ¼ cup almond milk
• Zest of ½ a lemon
• 50g (1.7oz) currants
• 28g (1oz) dried blueberries
• 1 teaspoon cinnamon
• ½ teaspoon mixed spice
• 3 eggs
• CROSS PASTE:
• 3 tablespoons tapioca flour
• 1 tablespoon walnut flour
• 4 teaspoons water
• GLAZE:
• Juice of 1 orange
• 50g (1.7oz) coconut sugar
• 1 teaspoon cinnamon

Instructions

1

Grease a 12 cup muffin pan or line the cups with paper baking cups

2

Preheat the oven to moderate (180°C/350°F)

3

Place the coconut oil and sugar in a bowl and mix well

4

Mix in the blanched almond flour, walnut flour, pinch of salt, lemon zest, cinnamon, mixed spice and baking powder

5

Add the eggs and almond milk, mixing well after each addition

6

Fold in the currants and dried blueberries

7

Distribute the batter into the muffin cups

8

Make the cross paste by mixing the ingredients into a thick paste. Spoon the paste into a piping bag and pipe crosses on each muffin

9

Bake for about 30 minutes or until an inserted cake tester comes out clean.

10

In the meantime prepare the glaze. Place the orange juice, coconut sugar and cinnamon into a saucepan. Mix well with a whisk

11

Heat through and bring to the boil on low heat, whisking so it doesn’t stick or over boil

12

Simmer for about 5 minutes or until the glaze has thickened a little

13

When the muffins are cooked, remove them from the oven. Using a pastry brush glaze the muffins whilst they’re still hot.

14

Allow to cool for about 5 minutes before placing them on a wire rack to cool.

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