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HOT CROSS MUFFINS

2 cups SR flour

1 teaspoon baking powder

2 teaspoons mixed spice

2/3 cup fructose

70gm sultanas/raisins

70gm currants

1 cup skim milk

1 egg

80gm butter, melted and cooled

1 teaspoon vanilla essence

Flour paste:

 ½ cup plain flour

4 – 5 tablespoons water

1. Preheat oven to 180ºC. Line 12 muffin pans with paper cases and spray with cooking spray.
2. In a large bowl sift flour, baking powder and spice. Add fructose, sultanas, currants and combine.
3. Beat milk, eggs, butter and vanilla essence together in a jug. Pour into the dry ingredients and combine gently.
4. Divide mixture evenly between the 12 patty cases.
5. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 very small corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

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