Hot Cross Chocolate Muffins
These delicious Hot Cross muffins are a yummy alternative to a classic bun, still combining all the wonderful flavours of a traditional Easter Hot Cross Bun, but with an added surprise of a delicious gooey hazelnut and chocolate centre. The muffins are delicious warm from the oven with their melting chocolate centres. If any are left to cool, microwave for 10 seconds to warm the centre again before enjoying.
Recipe from Bonne Maman, for further information, tips and recipes see Bonne Maman
Ingredients
- 145g mixed dried fruit or sultanas and raisins
- Grated zest and juice of 1 large orange
- 1 tbsp ground cinnamon
- 1 tsp mixed spiced
- 190g self-raising flour
- ¼ tsp bicarbonate of soda
- 100g butter, melted
- 125ml buttermilk (No buttermilk? Just add a squeeze of lemon juice to milk and leave for 10 minutes before using)
- 1 egg
- 100g golden caster sugar
- Bonne Maman Hazelnut Chocolate Spread
- Vanilla frosting or icing sugar to decorate
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, put 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. Or drizzle with extra Hazelnut Chocolate Spread.
Chocolate Orange Hot Cross Buns
These diary-free Hot Cross buns have a lovely zesty flavour - making them perfect for those with a sweet tooth.
IDEAL FOR CHILDREN, DAIRY FREE DIETS AND AS A SWEET AFTER SCHOOL TREAT
Recipe shared belongs to Mr Organic, to find out more information or recipes ideas, visit Mr. Organic
Ingredients
- 7g dry active yeast
- 1 tsp brown sugar
- 120ml lukewarm water
- 420-480g of plain flour
- 2 tbsp cacao powder
- 1/2 tsp fine salt
- 40g brown sugar
- 180ml of lukewarm plant milk
- 65ml of rapeseed oil
- Zest and juice of one orange
- 2 tbsp of Mr Organic Dairy Free Chocolate and Hazelnut Spread
- Juice of one orange for glaze
- 2 tbsp of maple syrup
- 60g plain flour for crosses
- 1/2 tsp vanilla extract
- 2 tbsp of soya milk
Method
Combine the yeast, 1tsp sugar and luke-warm water in a jug and set aside for 10 minutes until the yeast foams up.
In a large mixing bowl combine 420g plain flour, cacao powder, salt and brown sugar.
Once the 10 minutes have elapsed, stir the plant milk, oil, chocolate spread orange zest and orange juice into the yeast mixture, then pour the wet mix into the dry ingredients and combine.
Combine the dough into a ball, if it’s too sticky add a little more flour to the mix. Lightly oil the bottom of a mixing bowl and place the dough inside, cover with a towel and rest in a warm place for an hour.
Push out the air and knead on a floured surface. Separate the dough into 10-12 pieces and roll each piece into a ball. Place them onto a greased oven dish and cover again with a wet towel. Let them rest for another 30 minutes.
In the meantime, prepare your glaze by combining the orange juice and maple syrup in a small bowl. In a separate bowl whisk up the plain flour, vanilla extract and soya milk for the crosses, then transfer the mix to a small piping bag.
Preheat the oven to 190C.
Brush the buns with the glaze, then pipe the crossed onto your buns. Transfer them to the oven and bake for 20-30 minutes until golden. Check after 20 minutes and only add more time if your oven requires.
Once removed from the oven, brush the remainder of your glaze across the buns whilst they’re still warm & enjoy them warm or cold - they’re especially great sliced and toasted and topped with your favourite Mr Organic chocolate spread!
Date & Toffee Hot Cross Loaf or Mini Hot Cross Buns
A great alternative to Hot Cross Buns, ideal toasted for Easter breakfast, served warm with a slick of butter for afternoon tea or even for an upgraded bread and butter pudding. This is made in the bread maker so ideal for a perfect loaf, the mini Hot Cross buns are ideal for children or those with a smaller appetites.
IDEAL FOR EASTER BREAKFAST OR AFTERNOON TEA
Recipe belongs to Carr’s Flour, you can find out more information on their website. The full range is available to order from their online shop
Ingredients
For the loaf
- 1lb Carr’s Plain Flour
- 2x7g sachets of Fast Action Dried Yeast
- A level teaspoon Salt
- 150ml Milk
- 1 Egg
- 50g Caster Sugar
- 50g Butter (room temperature)
- 100g Dates (chopped)
- 50g Toffee Chunks
- FOR THE CROSS
- 75g Carr’s Plain Four
- Water
For the glaze
- Apricot Jam
Method
Mini hot cross buns - perfect for little mouths! Put all the ingredients except the dates and toffee, into your bread maker following the maker’s instructions and follow for raisin dough. If you don't have a nut dispenser add the dates and toffee when it beeps.
Take out of bread maker and form into approx 15 balls for individual buns, or shape and place into one large loaf tin, 22cm x 12cm.
Cover with a clean tea towel and leave to prove in a warm place until doubled in size.
Preheat oven to 180 ˚C (Fan 160˚C, Gas Mark 4). To make the cross mix the flour and water and pipe a cross on top of the uncooked buns or loaf. Bake for approx 40 mins.
To make the glaze warm the jam with some water in a pan until softened Brush the top of the buns or loaf with the glaze when they come out of the oven. Let the loaf cool slightly in the tin, before turning out.
