The Weekend Bake: Spiced Fruit Muffins

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

Spiced Fruit Muffins (4 of 4)

Spiced Fruit Muffins (3 of 4)

Spiced Fruit Muffins (2 of 4)

Spiced Fruit Muffins (1 of 4)


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