These Hot Cross Buffins by Instagram user @jessica_obrien91 are the ultimate fit Easter treat 🐰😍
Made with Macro Mike Special-Edition Hot Cross Bun Protein with sugar, spice and all things nice…minus the sugar. Nothing screams Easter more than fresh warm hot cross buns!
- 1 scoop Macro Mike Hot Cross Bun Protein
- 2 cups mixed fruit or sultanas
- 2 1/2 cups of gluten free self raising flour
- 1/2 tsp of bicarbonate of soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2/3 cup sunflower oil
- 1 cup almond milk
- 2 eggs or flax eggs
- 200gm of coconut sugar + 2 Tbsp extra
- 80gm of icing sugar
- 1 tsp lemon juice
Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases.
Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
Sift the flour, protein powder, soda and spices into a large bowl. In a separate bowl, whisk together the oil, almond milk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipe-able icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.