Seedburst hot cross muffins

Serves:

You will need

Directions Line nine holes of a 12-hole muffin tin with large muffin paper cases.


Place the flour, salt, sugar and spices in a large bowl and mix together. Add the Clover and rub in using your fingertips. Stir in the yeast, fruit mix and cherries.


Next, warm the milk until just lukewarm, then beat in the eggs. Gradually stir into the flour mixture, to form a soft dough.


Turn out onto a lightly floured surface, knead gently and divide into 9 equal sized pieces. Shape each into a round ball and drop into the cases. Cover the tin loosely with lightly oiled cling film and leave in a warm place, for about 1 hour or until doubled in size.


After one hour, preheat the oven to 200°C/400°F/Gas Mark 6.


To make the crosses, blend the flour in a small bowl with the water to make a smooth paste. Spoon into a small piping bag and snip off the end. Pipe a cross on the top of each bun.


Bake the muffins for 15-18 minutes, until risen and nicely browned and transfer to a cooling rack.


Warm the golden syrup in a small pan and generously brush the top of each bun. Serve warm or cold spread with Clover.


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