Serves: 6 |Prep: 50 min
Serves: 6 |Prep: 50 min
These yummy hot cross muffins are a delicious alternative to traditional hot cross buns. Hot cross buns are usually made with refined flour, caster sugar, yeast and other processed ingredients. So if you are looking for a healthier alternative for your family to enjoy over the Easter weekend, then these are a perfect choice.
Ingredients
Method
| 1 cup almond meal | |
| ¼ cup tapioca flour | |
| 1 tbsp coconut flour | |
| 1 ¼ tsp baking powder | |
| ½ tsp ground cinnamon | |
| ¼ tsp all spice | |
| 2 eggs | |
| ¼ cup coconut sugar | |
| ¼ cup almond milk or Milk of choice | |
| 1 tbsp coconut oil, melted | |
| ½ tsp vanilla extract | |
| ¼ tsp orange or lemon zest | |
| ¼ cup raisins (optional) | |
| Cashew cream for the cross frosting: | |
| 1 cup cashews, soaked for at least 30 mins | |
| 1 tbsp maple syrup | |
| ¼ tsp vanilla extract | |
| ¼ cup + 2 tbs coconut milk |
| 1. | Preheat oven to 180C and line a muffin tray with muffin liners. |
| 2. | In a large bowl, combine almond meal, tapioca flour, coconut flour, baking powder and spices. |
| 3. | In a medium bowl, using an electric mixer, beat eggs and sugar until fluffy and light in colour. |
| 4. | Add milk, oil, vanilla and zest and beat until combined. |
| 5. | Add egg mixture to dry mixture and stir to combine. |
| 6. | If using raisins, gently fold them into the batter. |
| 7. | Pour batter into prepared muffin liners and bake for 18-20 mins or until golden brown on top and a cake tester comes out clean. |
| 8. | Set aside and let cool. |
| 9. | For the cashew cream, place all ingredients into a high-speed food processor or blender and blend until smooth and creamy. |
| 10. | Place cream into a piping bag and place in the freezer to cool down for 10-15 mins. |
| 11. | Once the muffins have cooled down and the cashew cream has set, pipe crosses onto each muffin. |
| 12. | Keep leftover cashew cream in the fridge and use as a spread, for smoothies or as a filling for creamy chocolate eggs. |
