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'Hot Cross Bun' Muffins

Kezia Hall
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Servings 12 muffins

Ingredients
  

  • 200 g almond flour/ground almonds
  • 100 g tapicoa flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/8 tsp clove
  • 1/4 tsp vanilla powder
  • 1/8 tsp nutmeg
  • 1 tsp mixed spice
  • zest of 1 orange
  • 3 large eggs
  • 150 g butter - melted
  • 3 tbsp honey
  • 1/2 tsp bicarbonate of soda
  • 80 g raisins
  • CROSS DECORATION
  • 1 tbsp coconut flour
  • 1 tbsp tapioca flour
  • 7-10 tbsp water

Instructions
 

  • Preheat the oven at 180c and grease your muffin tray.
  • Mix the almonds and tapcioa flour, bicarb, salt, vanilla, and spices in a bowl.
  • Melt the butter and honey at a low tempurature in a pan. Allow to cool and add the orange zest to mixture.
  • Beat the eggs and after making a well in the dry ingredients, add the besten eggs gradually to dry ingredients, stirring in gently.
  • Then add the honey/butter liquids until fully combined. Stir in raisins.
  • Fill muffin tray with 3/4 full with mixture.
  • Place in oven for about 20-25min.
  • DECORATION
  • Mix the tapicoa and coconut flour in a bowl and gradually add a tbsp of water at a time until a paste forms.
  • Then fill a piping bag with the mixture ensuring it has not gotten too hard - if it has add a bit more water.
  • After about 15 mins, or once the muffins have risen, take out of the oven and use the piping bag to add a cross and then place in oven for another 10mins or until fully cooked.
  • Eat fresh and enjoy!

Notes

+ I have not tried this recipe with any other flour but would guess that it would work with just 300g of ground almonds - although this would change the texture.
+ These need to be eat FRESH on the day baked, ideally straight from oven as they will go stale after a day.
+ Feel free to use coconut oil instead of butter to make it dairy free - this will just add a slight coconutty taste unless you use odourless coconut oil.