· Leila Cannon
Choc Cross Muffins
Let’s be honest—if you’re already loving Hot Cross Buns, these are the next level indulgence you’ve been waiting for. Simple to make and impossible to resist. Whether for a weekend treat, or just because... you’ll want to try them.
DRY INGREDIENTS:
160g oat flour, 50g almond flour, 50g Blendsmiths House Choc, 1/2 tsp all spice, 1 tsp cinnamon, 3 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 100g raisins.
WET INGREDIENTS:
90g maple syrup, 120g almond butter, 220g coconut milk.
160g oat flour, 50g almond flour, 50g Blendsmiths House Choc, 1/2 tsp all spice, 1 tsp cinnamon, 3 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 100g raisins.
WET INGREDIENTS:
90g maple syrup, 120g almond butter, 220g coconut milk.
CROSSES:
2 tsp coconut flour, 2 Tbsp coconut milk.
RECIPE:
Grease your muffin pan or line it with paper muffins cases.
Combine all the dry ingredients (except for the raisins) in a mixing bowl and stir well until evenly combined.
Make a well in the middle, add all the wet ingredients and stir until evenly combined.
Add the raisins to the batter and stir through.
Spoon the mixture evenly into your prepared muffin pan.
Make the cross mix by combining the flour and milk. Spoon it into a small piping bag or a small plastic food bag and cut the corner. Pipe crosses onto the top of the muffins.
Place the pan into the centre of the oven to bake at 180°c fan for approximately 20 to 25 minutes.
The muffins are ready when the tops turn golden in colour and a knife or toothpick inserted into the centre comes out clean.
After removing the muffins from the oven leave them in the pan to rest for 15 minutes before moving to a cooling wrack to cool completely.
Store in an airtight container in the fridge. Best enjoyed within 4 days.
Enjoy!
This irresistible recipe is from @limes_pickmeup using our House Choc.
