Hot Cross Muffins
Dr Phils healthy Hot Cross Muffins are a lot quicker and easier (and healthier) to make than your traditional hot cross buns which often need the dough to be left over night.
180g of wholemeal spelt flour
40g rolled oats, blitzed in a blender to a finer mix
1/2 cup of full cream milk of your choice (almond, rice, coconut, etc)
1/4 cup of apple juice (as a sweetener)
1/4 cup of olive oil
1 large free range egg
1 1/4 tsp Bi-carb soda
1 tsp of lemon juice
1 tsp cinnamon (plus extra ½ tsp for *glaze)
1 tsp mixed spice
1/2 tsp pure vanilla essence
1/2 cup mixed raisins and sultanas
1/4 cup mejool dates, finely chopped
1 Tbsp maple syrup (for *glaze)
*Glaze (optional) 1/2 tsp cinnamon mixed with a 1 Tbsp maple syrup and 1 tsp of water.
Sliced apple is a great option for the cross on top of the muffin.
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Preheat oven to 160 C. Prepare muffin tin with 6 muffin cases. Sift the flour into a large bowel and add the oats. In a blender mix the egg, milk, sweetener, oil, bicarb, lemon juice, cinnamon, mixed spice and vanilla. Mix until a frothy consistency. Add mixture, raisins/sultanas and dates to flour. Mix together by folding it through gently, don’t over mix.
Spoon into muffin case and top with your apple slices in a cross shape if you like. Bake for about 15 minutes until slightly springy and firm - test by putting a wooden skewer in and see if it comes out clean. Remove from oven and brush gently with your glaze.