Hot Cross Buffins

Ingredients

·       200 g wholemeal spelt flour (1½ cups) or if you'd prefer, white spelt will give a more commercial result

·       125 ml milk (½ cup)

·       85 g rice malt syrup, honey or maple syrup (¼ cup)

·       60 g butter, ghee or macadamia oil (¼ cup) melted

·       1 free-range or organic egg/s

·       1 tsp baking powder

·       ¼ tsp bicarbonate of soda

·       1 tsp lemon juice or vinegar

·       1 tsp ground cinnamon

·       1 tsp mixed spice

·       ½ tsp vanilla -powder, extract or essence

·       80 g currants (½ cup) or sultanas or raisins (or a mixture) preferably preservative and vegetable oil free

For the glaze (optional)

·       ½ tsp ground cinnamon

·       1 tbsp rice malt syrup, honey or maple syrup

·       1 tsp water

Pastry crosses (optional)

·       2 tbsp wholemeal spelt flour

·       Water

Apple crosses (recommended)

·       1 apple/s julienne style

Method

·       Preheat your oven to 160℃/320℉ (fan-forced).

·       Place your flour in a big bowl and make a well in the middle.

·       In a blender or food processor, mix your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy (Thermomix melt your butter, 1 minute, temp 80, speed 4, then add the milk, sweetener, egg, rising agents, spices and mix 1 min, speed 5). 

·       Gently mix in your dried fruit (Thermomix reverse blade, 10 seconds, speed 2).

·       Add this to the flour and fold through gently until just combined. Don’t over mix it.

·       For the crosses, mix 2 tablespoons of flour with enough water to form a dough. Roll it into little sausages to lay over the buns in a cross. 

·       Alternatively, julienne apple to make quick, easy, delicious crosses. 

·       Spoon into the muffin cases and place your cross.

·       For the glaze, mix all ingredients together. 

·       Bake for 15 minutes or until cooked through (firm to touch in the middle). Brush over the glaze whilst hot.

·       Enjoy hot out of the oven or to reheat, toasted in a sandwich press.

Store

·      Can be frozen in an airtight bag or container.

Gluten, grain-free, dairy-free, low-fructose and chocolate hot cross bun variations can be found on wellnourished.com.au