Hot Cross Chocolate Muffins
by Colne Life magazine
A delicious alternative to a classic hot cross bun. Eat warm to discover a gooey, chocolatey centre.
Hot Cross Chocolate Muffin Recipe
Makes 6-8 deep muffins
INGREDIENTS
- 145g mixed dried fruit or sultanas and raisins
- 1 large orange (grated zest and juice)
- 1 tbsp ground cinnamon
- 1 tsp mixed spice
- 190g self-raising flour
- 1/4 tsp bicarbonate of soda
- 100g butter, melted
- 125ml buttermilk
- 1 egg
- 100g golden caster sugar
- Bonne Maman Hazelnut Chocolate Spread
To decorate
- vanilla frosting or icing sugar
METHOD
- Heat the oven to 180°C, 160°C fan, gas 4. Line a muffin tin with 6 deep ‘tulip’ cases.
- Put the dried fruit in a small bowl with the orange rind and zest, spices and a good pinch of salt. Leave to soak for 20 minutes.
- Meanwhile, combine the next six ingredients in a bowl and stir well until evenly mixed. Then, fold in the soaked fruit.
- Put two generous tablespoons of muffin mixture in the base of each muffin case. Drop two teaspoons of
- Hazelnut Chocolate Spread on top then cover the spread with the remaining muffin mixture.
- Bake for about 20-25 minutes or until well-risen and firm to the touch.
- To make a cross on top, pipe or drizzle with frosting or a thick paste of icing sugar and water. You can also drizzle with extra Hazelnut Chocolate Spread.
Why not try a more savoury treat with a Red Fox and Chilli Hot Cross Bun recipe?
Credit: Bonne Maman
ColneLife March/April 24
