What do you get when you cross a hot cross bun with a muffin? A buffin!! How cute does that sound?
Now I thought I wasn’t going to do an Easter shoot and clutter up the interwebs with A-nother hot cross bun recipe because who seriously makes their own hot cross buns anyways? However I couldn’t ignore the challenge to create a gluten-free hot cross somethin for our Norridgers who can’t eat grains and gluten.
It’s not easy to get that soft pillow like doughy bun texture without gluten, let me tell ya. So after about a gazillion tries I came up with a solution.
A buffin.
It looks like a hot cross bun and tastes like a hot cross bun but it’s really a muffin deep down.
There are 2 recipes I liked out of the gazillion so here are both to choose from – one with brown rice flour and one without. They are both very moist and soft thanks to the buttermilk and yes that’s icing sugar in the cross – I know I don’t usually use processed sugar in my recipes,but it goes so darn well with the buffins and sometimes, like my friend Prana says, “It just needs to be nutrition for your tongue”
- 4 whole eggs
- ¼ cup coconut oil
- 4T maple syrup
- ½ tsp vanilla paste
- ⅓ cup buttermilk
- ⅔ cup hazelnut meal ( or almond meal)
- ¼ cup coconut flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp grated fresh nutmeg
- zest of 1 orange
- ½ cup mixed dried fruit (currants, sultanas, citrus rind)
- 4 whole eggs
- ¼ cup coconut oil
- 4T maple syrup
- ½ tsp vanilla paste
- ⅓ cup buttermilk
- ½ cup hazelnut meal ( or almond meal)
- ¼ cup coconut flour
- ¼ cup brown rice flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp grated fresh nutmeg
- zest of 1 orange
- ½ cup mixed dried fruit (currants, sultanas, citrus rind)
- Preheat the oven to 180C (350F)
- In your food processor, using the paddle blade, cream the eggs and coconut oil
- Add the maple syrup, vanilla paste, buttermilk and orange zest and process until well combined
- Add the dry ingredients and process until just combined
- Stir in the mixed fruit
- Line a muffin tray with cupcake papers and using an ice-cream scoop, fill the cupcake papers to just below the top
- Bake in the oven for 20-25 minutes then remove from the oven and allow the buffins to cool slightly on a wire rack
- While the buffins are baking combine 5T icing sugar with a little bit of water and stir to make a thick icing, adding a few drop of extra water if needed
- Pour the icing into a piping bag and pipe a cross onto each buffin
- Serve with tea and butter. Yum
- reheat the oven to 180C (350F)
- In your food processor, using the paddle blade, cream the eggs and coconut oil
- Add the maple syrup, vanilla paste, buttermilk and orange zest and process until well combined
- Add the dry ingredients and process until just combined
- Stir in the mixed fruit
- Line a muffin tray with cupcake papers and using an ice-cream scoop, fill the cupcake papers to the top
- Bake in the oven for 20-25 minutes then remove from the oven and allow the buffins to cool slightly on a wire rack
- While the buffins are baking combine 5T icing sugar with a little bit of water and stir to make a thick icing, adding a few drop of water extra if needed
- Pour the icing into a piping bag and pipe a cross onto each buffin
- Serve with tea and butter
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