Gluten Free Hot Cross Bun Muffins
Hot Cross Bun Muffins – A Delicious Twist on a Classic!
Craving the fruity, spiced goodness of hot cross buns but need a gluten-free option?
These Hot Cross Bun Muffins are the perfect, easy alternative! Soft, flavorful, and packed with all the classic spices and dried fruit you love, they bring the Easter tradition to your table—without the gluten.
Want to skip the traditional crosses? Simply mix icing sugar with a little water and pipe them on after baking for a sweet finishing touch.
Warm, fragrant, and irresistibly tasty—these muffins are perfect for sharing. Enjoy!
Ingredients
- 300g (2 1/4 cup) velvety baking mix
- 1 cup raisins, sultanas, chopped apricots or a mix of dried fruit
- zest and juice of 1 medium orange
- water
- 2 large eggs or 3 small (50g ea)
- 2 tbl oil
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- CROSSES
- 1/4 cup tapioca starch or flour
- 1 tsp coconut flour
- 1 tsp unrefined raw sugar or sweetner of choice
- 1/4 tsp baking powder
- water to mix in
Instructions
- Mix cross ingredients together with enough water to thicken and make into a runnyish paste and let sit
- Preheat oven to 180 (fan 160) and grease muffin tins
- zest the oranges into a large bowl
- juice the oranges into a measuring cup then top with water to make one cup
- add the two eggs and the 2 tbl oil into the bowl with the orange juice and water mix
- add the baking mix and spices and combine with the wet mix in the bowl
- then add the chopped fruit and stir it in
- Put 1/4 cup into each muffin tin
- pipe or use a spoon to make the crosses on top of the muffins
- Bake for 18-20 min
This looks yum. Which baking mix and how much do I use? I can’t see it listed.
Hi, we used the vanilla velvety mix.
Hi. Did you use 300g of the vanilla mix for these muffins? They look great.
hi. yes we did. 300g is also 2 1/4 cups if you don’t have a scale