Easter Chai Spiced Hot Cross Muffins
Enjoy a tasty Chai Spiced Hot Cross muffin this Easter.
- 2 chai teabags
- 145g dried fruit
- 1 ¼ cups self raising flour
- ½ teaspoon baking powder
- 1 teaspoons ground cinnamon, plus extra for sprinkling
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 65ml vegetable oil
- 100ml buttermilk
- 1 egg
- 100g caster sugar, plus extra for sprinkling
- 40g icing sugar
- 1 ½ teaspoons lemon juice
Step by Step Guide
Line a 6-hole muffin tray with paper cases. PREHEAT OVEN 200°C.
In a small bowl add the contents of the tea bags to 150ml of hot water then add dried fruit and soak for 10 minutes. Drain fruit and reserve soaking liquid.
In a separate bowl add the oil, buttermilk, egg, sugar and 40ml of reserved soaking liquid, whisk until well combined. Add the dry ingredients to combine. Then stir through fruit.
Divide the mixture between the muffin cases and sprinkle with extra cinnamon and caster sugar. Cook for 20 minutes on CONVECTION 200°C.
Remove to a wire rack and allow to cool completely before icing.
To make the icing, sift icing sugar into a bowl. Gradually add lemon juice to make a pipable icing mixture. Pipe a cross onto each muffin, then serve.
Makes 6 muffins
Sharp Microwave Ovens used for this recipe.
Since Sharp invented the first carousel microwave in 1962, we have continued to innovate in style and function. Building on over fifty years of experience, today Sharp brings you a diverse range of microwave ovens that offer sophisticated, yet easy-to-use technology.
This recipe was developed and tested in the Sharp R995DST Convection Microwave Oven.