All the delicious fruit and spice flavour of a hot cross bun but in a cute as a button muffin – and they’re gluten free! We highly recommend they become part of your Easter 🙂
Preheat oven to 180°C and line a muffin tin with 12 patty pans.
Combine flour, almond meal, baking soda and spices in a bowl and set aside.
Melt the butter and Rice Malt Syrup in a saucepan over a low heat until the butter is just melted. Remove from heat and set aside.
In a separate bowl, lightly beat the eggs, then add the dried fruit and grated apple. Add the flour mixture and stir until well combined. (Hint: the mixture is quite runny so don't be worried)
Spoon into the patty pans and bake in the oven for 20 minutes.
Meanwhile prepare the cross mixture. Mix the flour and water together to form a dough. Break small amounts of the dough off and roll between your hands to form a thin sausage like shape (5mm strips of about 8cm long). You will need 24 strips in total, 2 for each muffin. After the muffins have baked for 20 minutes, remove them from the oven and decorate with the cross strips.
Place back in the oven and bake for a further 10-15 minutes, or until golden brown and an inserted skewer comes out clean.
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