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Hot Cross Bun Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugar-Free, Paleo, SCD, Vegetarian

Hot Cross Bun Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread & Baking, Breakfast, Dessert, Snacks
Cuisine British, Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Primal, Refined Sugar-Free, SCD, Vegetarian
Servings 6 muffins

Ingredients
  

  • 170 g cashew nut butter (3/4 cup)
  • 1 orange zested
  • 1/2 orange juiced
  • 3 eggs
  • 50 g almond flour (1/2 cup) (ground almonds)
  • 1 tbsp ground cinnamon
  • 1 tsp ground all spice
  • 1/2 tsp ground nutmeg
  • 100 g raisins, currants or sultanas (1/2 cup)
  • 2 tbsps honey
  • 1 tbsp coconut oil
  • 1/4 tsp bicarbonate of soda
  • butter for greasing the muffin tray

Topping for the Cross

  • 1 egg
  • 2 tbsps yoghurt
  • 1 tbsp coconut flour (maybe more depending on the thickness of the yoghurt and the size of the eggs)

Instructions
 

  • Preheat the oven to 180C (350F) and grease a muffin tray with butter.
  • Zest and juice the orange.
  • In a mixing bowl combine all the ingredients except the bicarbonate of soda and stir well.

To make the Cross Topping

  • Mix the egg, yoghurt & coconut flour in a bowl. You're looking for quite a firm, paste-like consistency. If it's too liquid add more coconut flour until it firms up.
  • Spoon mixture into a piping bag with a thin nozzle.

Construct the Hot Cross Bun Muffins

  • Add the bicarbonate of soda to the Hot Cross Bun muffin mixture and stir well to combine.
  • Spoon the mixture into the muffin tin holes (each one about 2/3 full).
  • Pipe a cross carefully onto the top of each muffin.
  • Bake the muffins for 12-15 minutes until a skewer inserted comes out clean. They should be golden brown.
  • Serve cut in half and warmed or toasted with butter.