Easter has been and gone this year, but something I can keep going back to all through the year are these muffins.
I got the recipe from another blog I follow and can highly recommend – Well Nourished – this recipe being a healthier alternative to store-bought hot cross buns.
All the right flavours are there – fruity, spicy and delicious warm and slathered with butter. Added bonus – much more nutritious than the local supermarket could ever do!
Here’s the recipe, pretty much true to the original but with some very minor adjustments to the spices and a little more fruit thrown in….
Spiced Fruit Muffins, makes 12 standard sized muffins (or 6 “Texas” sized)
- 200 grams wholemeal spelt flour
- 125 ml milk
- 85 grams sweetener (I used rice malt syrup)
- 60 grams butter, melted
- 1 egg
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 teaspoon of lemon juice
- 1 teaspoon of cinnamon, freshly ground
- 1 teaspoon of nutmeg, freshly grated
- 2 cloves, freshly ground
- 1 teaspoon of vanilla extract
- 100g currants, sultanas or raisins (I used a combination of currants that were preserved in port, and sultanas)
- Preheat the oven to 160°C
- Grease a muffin tin, or line with squares of baking paper
- In one bowl, beat together milk, sweetener, butter, egg, baking powder, baking soda, lemon juice, spices, vanilla – mix well for a minute or so until frothy
- Mix through the dried fruit gently with a spatula
- In another bowl, place your flour and make a well in the middle
- Add wet mix to dry and fold through gently until just combined
- Spoon mix into the muffin tin
- Bake for 15 minutes (or 20-25 if you have a supersized muffin tin) or until a skewer inserted to the centre comes out dry
These are best eaten warm with a little butter, and they also freeze & reheat well