Hot Cross Muffins
Serves: 12
  • 1 cup raisins
  • 2 tablespoons water
  • 3 cups AP Flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup sugar
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ cup candied citrus peel
  • 2 large eggs
  • 1½ cups milk
  • 1 stick (8 tbsp) butter, melted and cooled
  • 1¼ cups confectioners' sugar
  • 2 tbsp soft butter
  • 1 tsp vanilla
  • 1 tsp milk
  1. Preheat oven to 400°F.
  2. Batter: Mix together the raisins and water in a bowl, and set aside.
  3. In a large bowl, whisk together all of the dry ingredients. Make a well in the center and add the raisins and citrus peel.
  4. Beat together the eggs, milk, and melted butter, then add to the dry ingredients all at once. Stir until everything is evenly combined.
  5. Scoop into 12 greased muffin pans (or use paper liners). Bake for 20-25 minutes until nicely browned and a cake tester comes out clean. Remove them from the pans and allow them to cool for 5 to 10 minutes before icing.
  6. Icing: Combine all the icing ingredients in a small bowl and beat till thick. Use a pastry bag and tip to pipe thick crosses onto the muffins. (If you don't have a pastry bag, fill a sturdy plastic bag with the frosting, squeezing it down into one corner. Snip the tip of the bag off, and squeeze the frosting onto the muffins.) I used a ziploc bag ... it works fine. Not elegant, but still plenty tasty.
Recipe by Sprung At Last at