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The Fast 800 Hot Cross Muffins

Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients:
 2 large free range eggs
 250ml full fat canned coconut milk (for muffins)
 1 orange, juice and zest
 1.5 tsp vanilla extract
 205g almond meal
 1 tsp gluten free baking powder
 1 tsp cinnamon
 0.5 tsp all spice
 0.25 tsp ginger powder
 0.25 tsp ground cloves
 80g currants
 10g coconut flour
 20ml water
 20ml full fat canned coconut milk (for crosses)
 1 ziplock bag or piping bag
Method:
1

Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).

2

Whisk together the eggs, coconut milk (for muffins), orange juice, zest, and vanilla extract in a large bowl.

3

Add almond meal, baking powder, spices, and currants until combined. Spoon into a lined muffin tray and set aside.

4

Mix the coconut flour, water, and remaining coconut milk in a separate bowl. Spoon into a piping bag, or small zip lock bag and pipe crosses onto the muffins.

5

Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.

6

Serve hot with butter or your dairy-free favourite!