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We've put a spin on the usual Easter fare with these tasty hot cross muffins! These are a two-in-one powerhouse of a treat!
50 g coconut oil or butter, melted, plus extra for greasing
1 teaspoon Pumpkin Spice Mix or 3⁄4 teaspoon ground cinnamon and 1⁄4 teaspoon ground nutmeg
1⁄4 cup gluten-free plain flour (regular plain and spelt are fine too)
Preheat the oven to 180°C and grease a 8 holes of a muffin tray.
Place the almond meal, arrowroot, baking powder, spices, salt, pecans, chocolate and orange zest in a mixing bowl and stir until combined.
In a separate bowl, lightly whisk the melted butter or coconut oil, vanilla, rice malt syrup and eggs. Pour the wet ingredients into the dry ingredients and mix until smooth. Spoon the mixture evenly into the muffin holes.
Whisk the flour with 2–3 tablespoons of water to make a thick paste.
Spoon the mixture into a piping bag (or a zip-lock bag with one corner snipped), and squeeze onto each muffin to make a cross. Bake for 15 minutes, or until brown on the top. Cool for a minute or so, then slice open and serve with a dollop of butter.