A delicious take on Easter's Hot Cross Buns that's adapted from the Company's Coming Mostly Muffins cookbook. If you love hot cross buns but don't have the time or inclination to bake them, you should check out the Mostly Muffins cookbook and bake up a batch of Spiced Fruit Muffins. If you can't tolerate gluten or dairy, give this adapted recipe a try. If you like hot cross buns you will like these muffins. If you've been missing the joy of hot cross buns because of food intolerance, I promise you will LOVE these muffins.
1 1/3 cups gluten-free, all-purpose flour blend
1/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp xanthan gum
1/2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp each nutmeg, allspice and ground cloves
1 large egg
1 cup non-dairy milk
1/3 cup canola oil
1/2 cup dark raisins or currants
1/2 cup chopped mixed glazed fruit
Measure all dry ingredients into a medium/large bowl. Stir together with a wire whisk. Add egg, milk and oil. Whisk together vigorously for several minutes until very well incorporated and smooth. Stir in raisins and glazed fruit. Let stand for 1/2 hour.
Heat oven to 350*F. Line a muffin tin with paper liners. Divide batter between lined cups. Bake for 25-30 minutes, until tops are browned and a toothpick inserted into the centre of a muffin comes out clean. Let stand a few minutes then move to wire rack to cool completely before adding icing crosses.
Mix 1/2 cup icing sugar, 2 tsp non-dairy milk and 1/8 tsp vanilla together to make a smooth paste. Spoon it into a small freezer bag; snip a small hole in one corner and squeeze icing to/through the hole to pipe crosses onto the cooled muffins.
Makes 10-12 muffins.