Ingredients
- 150g currants
- 150g cranberries
- ½ tsp bicarbonate soda
- 400g self-raising flour
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 180ml sunflower oil
- 250ml buttermilk
- 200g caster sugar
- 3 medium eggs
- Zest 1 orange
- 2 tbsp apricot jam, to serve
- 100g icing sugar, to serve
Method
Step 1
Pre-heat oven to 180˚C, 160˚C fan, gas mark 4. Start by soaking your currants and cranberries in boiling water for 5 mins before draining and removing any excess water. Line a muffin tin with 10 muffin cases.Step 2
Meanwhile, sift bicarb, flour, nutmeg and cinnamon in a large mixing bowl and create a well in the centre. In a separate bowl whisk oil, buttermilk, sugar and eggs until combined and add to the dry mixture. Mix together until combined before folding in drained, dried fruit and orange zest.Step 3
Divide across cases, pop in the oven for 20-25 mins, remove and allow to cool on a cooling rack. Mix your apricot jam with 1-2 tbsp of boiling water to loosen before brushing all over your cooled hot cross buffins.Step 4
Finally, mix your icing sugar with 1-2 tbsp of water and add to a small piping bag. Snip away a very small section of the end and pipe crosses across your hot cross buffins.