Ginger and Lemon Hot Cross Bun Muffins
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Community Recipe
Alma- 6
- Easy
- About 5 minutes
- 20 minutes normal oven, 28 minutes Sunbeam Convection oven
Ingredients
- 1 cup self-rising flour
- 1 large egg
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon powder
- 1 teaspoon mixed spice (all spice) powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup glazed citrus peel, chopped
- 1/2 cup glazed ginger, chopped
- 1/2 cup lemon meringue yoghurt
- 1/4 cup vegetable oil
- 1 tablespoon water (for glaze)
- 1 tablespoon white sugar (for glaze)
- 80 grams icing sugar, sifted (for the cross)
- 1 teaspoon lemon juice (for the cross)
- 1 teaspoon water (for the cross)
Cooking Instructions
Mix the flour with the dried fruit and spices. Add in 1/4 cup white and 1/4 cup brown sugar, yoghurt, oil, egg, vanilla essence and mix. Spoon into greased 6 muffin pan. At 200 oC bake for 20 minutes, or till test skewer comes out clean. Let rest for 5 minutes in pan and brush with sugar water (below).
In Sunbeam convection oven (on low tray), bake for 28 minutes at 220 oC. Let rest for 5 minutes in pan. Brush with sugar water (below).
(Website: www.xcentricideas.co.za)
SUGAR WATER
1 tablespoon water
1 tablespoon white sugar
Melt together on stove or in microwave till sugar has dissolved. Brush over hot or cold muffins.
CROSS GLAZE
80 g icing sugar, sifted
1 teaspoon lemon juice
1 teaspoon water
Mix together to form a paste, spoon into a piping bag and pipe a cross.
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