Easy Hot-Cross Muffins (Grain-free)

By: Dr Rachel Enright
Easy Hot-Cross Muffins (Grain-free)
Course
Brunch Snacks Treats
Tags
Gluten-free Healthy High Fibre Low-Calorie Muffin
Info
  • Servings
    10-12
  • Prep Time
    20 mins
  • Cook Time
    20-30 mins
Ingredients
  • Almond meal 3 cups
  • Himalayan salt ¼ tsp
  • Bicarb soda ½ tsp
  • Coconut oil or ghee ¼ cup
  • Raw honey or maple syrup 2 tbsp
  • Vanilla extract ½ tsp
  • Free-range or organic eggs 2 medium
  • Cinnamon powder 1 tsp
  • Mixed spice 1 tsp
  • Dried cranberries or apricots, chopped ¼ cup
  • Organic dark chocolate chips, chopped 50g
  • Zest of 1 orange and 1 lemon
  • OPTIONAL:
  • Extra chocolate for crosses on top

Method

  1. Preheat oven to 160°C. Place liners in a muffin tin.
  2. Put all the dry ingredients in a large bowl and blend well. Set aside.
  3. Melt the oil or ghee with the honey and add to the dry mixture. Then, add the eggs and mix well.
  4. Add the rest of the wet ingredients and mix thoroughly.
  5. Add the zest and the chocolate chips, mixing well until a nice dough forms.
  6. Roll 10-12 even portions of mixture into the balls and press gently into the muffin tray. Make crosses on the top by gently pressing in the extra chocolate pieces.
  7. Bake 20-30 minutes or until golden.
  8. Remove from the oven and allow to rest until cool.
  9. Serve and enjoy!
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