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Hot Cross Muffins (Makes 12 muffins)

These quick and easy hot cross muffins have the distinctive flavor and style of hot cross buns without any of the time and effort required when making the traditional yeast bread product. They are the perfect suggestion for Easter weekend, but delicious anytime of year.

2 tablespoons water
1 cup currants or raisins
3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs
1 and 1/2 cups milk
1/2 cup butter or margarine, melted

Frosting:
1 and 1/4 cups confectioners’ sugar
2 tablespoons butter, softened
1 tablespoon milk
1 teaspoon vanilla

1. In small bowl, pour water over currants, set aside while you assemble all of the other ingredients.

2. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, nutmeg and allspice. Make a well in the center.

3. Add the soaked currants or raisins.

4. Beat together the eggs, milk and melted butter. Add all the liquid ingredients at once to the dry ingredients. Stir just until flour mixture disappears.

5. Pour batter into greased or paper-lined cups, filling each three quarters full.

6. Bake in preheated 400 degree oven for 20-25 minutes, until a cake tester inserted in the center comes out clean.

7. Remove muffins from pan and cool on a wire rack while you combine the frosting ingredients.

8. To make frosting, beat together confectioners’ sugar, softened butter, milk and vanilla until smooth.

9. When the muffins are cool, frost with cross over the tops.

Nutritional information per serving:
335 calories, 12 grams fat, 6 grams protein, 53 grams carbohydrate, 2 grams fiber, 64 milligrams cholesterol, 310 milligrams sodium