A simple, healthy recipe for hot cross buns muffins (aka muffins that taste like hot cross buns). Lightly sweetened with orange juice and flavoured with spices that remind me of Easter.
1/2 cup (100g) medjool dates, pitted and chopped**
1 tbsp (20g) coconut flour
2 tbsp (40ml) water
1 Snap-lock bag / piping bag
Instructions
Pre-heat fan-forced oven to 180°C.
In a medium mixing bowl whisk eggs with coconut milk, orange zest and juice.
Add almond meal, baking powder, vanilla, cinnamon, all spice, nutmeg and cloves and mix to combine.
Stir through chopped dates.
Spoon batter into patty/muffins cases.
To make crosses - in a small mixing bowl combine coconut milk, coconut flour and water to make a white paste.
Spoon into a snap lock bag or piping bag. Cut a small corner to make a piping whole and squeeze mixture on top of muffins in a cross design.
Bake in oven for 35-40 mins or until cooked through. Allow to cool.
Notes
Serving Suggestions:
Serve warm, toasted or chilled.
Recipe Tips:
*Use premium canned (BPA free) coconut milk with no added thickeners or gums. Premium canned coconut milk will give the recipe a delicious creamy tone. You can also use coconut milk (drinking milk/carton) - this will slightly change the texture/flavour but will still work.
Be sure to use baking powder that is free from gluten and aluminium.
Personalise:
You can adjust the quantity of chopped dates to your liking - to reduce overall (natural) sugar content use half the amount of dates.