Hot cross muffins

Bored with chocolate eggs Deliver these baked treats on Easter morning instead, and youll be more popular than you-know-who.

Recipe «Hot cross muffins» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 135g dried cranberries, 1 cup currants, 2 1/2 cups self-raising flour, 1/2 tsp bicarbonate of soda, 2 tsp ground cinnamon , 1/2 tsp ground nutmeg, 2/3 cup sunflower oil, 1 cup buttermilk , 2 eggs, 200g caster sugar, plus extra 2 tbsp, 80g icing sugar, 1 tsp lemon juice.

Ingredients:

• 135g dried cranberries 
• 1 cup currants 
• 2 1/2 cups self-raising flour 
• 1/2 tsp bicarbonate of soda 
• 2 tsp ground cinnamon 
• 1/2 tsp ground nutmeg 
• 2/3 cup sunflower oil 
• 1 cup buttermilk 
• 2 eggs 
• 200g caster sugar, plus extra 2 tbsp 
• 80g icing sugar 
• 1 tsp lemon juice 

Instructions

1. Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases.
2. Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
3. 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. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
4. Meanwhile, 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.
5. Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.