Easter Chai Spiced Hot Cross Muffins

Enjoy a tasty Chai Spiced Hot Cross muffin this Easter.

Ingredients

  • 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

Icing

  • 40g icing sugar
  • 1 ½ teaspoons lemon juice

Step by Step Guide

Step 1.

Line a 6-hole muffin tray with paper cases. PREHEAT OVEN 200°C.

Step 2.

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.

Step 3.

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.

Step 4.

Divide the mixture between the muffin cases and sprinkle with extra cinnamon and caster sugar. Cook for 20 minutes on CONVECTION 200°C.

Step 5.

Remove to a wire rack and allow to cool completely before icing.

Step 6.

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.

Microwave Ovens

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This recipe was developed and tested in the Sharp R995DST Convection Microwave Oven.

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