Tuesday, April 03, 2012

Gluten Free Hot Cross Muffins

Wow, how can it be Easter already? The past few months have just flown by!

Apart from all the chocolate eggs you see at this time of the year, the next big giveaway that it’s Easter time is the hot cross buns.

Our very first attempt of making hot cross buns last year was disastrous. The dough was not easy to work with (very sticky to knead) and when cooked, they turned into rock cakes. I only wish I had photos to show you how messy they were!

This year I was determined not to miss out on eating a hot cross bun again, so I cheated a little and turned them into muffins instead. No kneading or mess, just spooned straight into a muffin tin.

So get into the Easter spirit and try our Gluten Free Hot Cross Muffins. See recipe below.

Wishing everyone a very happy and safe Easter long weekend. We hope the Easter bunny brings you lots of gluten free chocolates!


2 cups gluten free self-raising flour
1/2 cup potato flour
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup sunflower oil
1 cup buttermilk
2 eggs
200g caster sugar
1 cup dark or milk choc chips
1/3 cup white choc chips

2 tbs caster sugar
2 tbs water

80g icing sugar
1 tsp lemon juice
Hot water
1. Preheat oven to 200°C. Line a 12-hole muffin tray with paper cases.
2. Sift the flours, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the chocolate.
3. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.

4. For the glaze, place the sugar in a pan with the water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
5. For the icing, sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin.  Alternatively use pre-made royal icing.

Makes 12 muffins.

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  1. sounds good ladies... what brand of gluten free flour do you buy? Sonia

    1. Hi Sonia, we used Orgran gluten free self raising flour for this recipe, but we also like using the White Wings gluten free flour for our recipes.

  2. Thanks for this recipe - we tried it and enjoyed the muffins!! We also added some sultanas to make them a little like the Hot Cross Buns we used to have :-)

    1. Great to hear you enjoyed them Raewyn! My sister is not a big fan of sultanas, hence why we replaced them with chocolate! Glad that adding the sultanas reminded you of the “real thing” :)