photo by missturner

Somewhere amid my Good Friday revelling and relaxing, it dawned on me that maybe there areĀ  souls out there that are indifferent to the humble hot cross bun. To these individuals, no amount of mocha, chocolate or butter added to the baked bun canĀ  disguise the fact that at the end of the day they are simply bread with fruit and spices.

So I decided to flip it on its head- slightly- by combining the flavors of our traditional hot cross bun with a wonderful base muffin recipe that I use daily in the restaurant that I cook in. The muffins that are produced from this recipe are incredibly moist, stunningly good looking and divinely tasty. Combine this with the spiced up flavors of hot crossed buns and you have a sure fire winner in anyone’s book!

Recipes makes 9 super duper sized muffins!

Preheat your oven on bake at 180C and spray a large 9 hole muffin tin with non-stick cooking spray and line with paper muffin cases.

Start by melting together 85gms of unsalted butter, 35mls of vegetable oil and 125gms of honey. Allow the mixture to melt over a medium heat and bring to a gentle bubble before removing from the heat and allowing to cool slightly.

Into a mixing bowl add 3 eggs, 220gms caster sugar, 250gms of Greek yogurt and 150gms of ricotta and mix well. Now you can mix in 250gms of raisins and the zest of 1 lemon and 1 orange until well combined.

Once the butter mixture has cooled slightly add it to the ingredients in the bowl and stir to mix the butter through effectively.

Now you can add in to the bowl all the dry ingredients which are 3 cups of sifted plain flour, 3 tsp of baking powder, 1 1/2 tsp of cinnamon, 1 tsp ginger and 1 tsp of nutmeg. Fold and combine well and then fill the muffin holes by piling the mix high in the cases.

Bake for 30-40 minutes or until the muffin springs back when touched on top and is golden brown. Allow the muffins to cool for 5 minutes in the tin before turning out on to a wire rack.

Make the cross topping by mixing 2 tblsp of icing sugar with a couple of drops of lemon juice and a couple of drops of water until a paste is formed. Dribble paste into a cross on top the muffin and devour while still hot with plenty of delicious creamy butter.



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With 20+ years working in commercial kitchens, I’m here to share with you some of the best secrets of the trade to help you cook better, faster and to eat well. You will surprise a lot of family & friends when you give some of my recipes a try.