Hot Cross Muffins #delicious

Hot cross muffins…adulterated from Delicious magazine

It’s Easter.
You have enough chocolate.
Time to whip up some delicious hot cross muffins.
Smother with butter.
Done.

You need for 12 muffins and to feed 30 models:

135g dried cranberries ( I used dried dates)
1 cup (150g) currants/sultanas
2 1/2 cups (375g) self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon ( could do with a little more)
1/2 teaspoon ground nutmeg
2/3 cup (165ml) sunflower oil  ( or mix butter and olive oil).
1 cup (250ml) buttermilk ( or milk and yogurt mixed together)
2 eggs
200g caster sugar, plus extra 2 tablespoons for glaze.
80g icing sugar
1 teaspoon lemon juice

• Pull on Prada cashmere onesie.
• Slide into Celine furkinstocks.
• Pour a big fat wine.
• Preheat oven to 200°C.
• Moisturise a 12 space muffin tray and line with chic paper cases.
• Soak dried fruit in just enough boiling water to cover for 10 minutes.
• Drain well, then pat dry with paper towel.
• Drain your wine glass.
• Sift the flour, soda and spices into a large bowl.
• In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined.
• Add to the dry ingredients and stir to combine.
• Gently stir in the fruit.
• Gently pour another wine.
• Divide the mixture among muffin cases.
• You could flatten the muffins to look more like buns. Yours.
• Bake for 20-25 minutes until lightly browned as a Chloe bag.
• Cool completely on a wire rack.
• Meanwhile, make the glaze.
• Please don’t glaze over. You can do it.
• Place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves.
• Brush the glaze over the muffins.
• To make the chic white crosses :
• Sift icing sugar into a bowl.
• Add lemon juice and just enough hot water to make a thick icing. ( a tiny drizzle of water. it needs to be thick as your thighs will be)
• Use a piping bag or drizzle from a spoon to draw a cross on each muffin.
• Snazzy.
• Happy Easter !