Where Tea and Health come together to create a life worth celebrating. We call it a parTEA!

Gluten Free Hot Cross Muffins


Fruit and spice and all things nice are in these hot cross muffin delights. With a hit of protein from almond meal, colourful carbs from the apple and fruit mix and good fats from the butter these guys are a perfectly balanced treat for Easter (or any day really!).


1 cup almond meal
3/4 cup buckwheat flour
1 1/2 tsp baking soda
1/4 tsp freshly ground nutmeg
1tsp ground cinnamon
1/2 tsp mixed spice
150g organic grass fed butter
1/2 cup rice malt syrup
2 apples, grated
2 eggs
1 1/2 cup dried fruit
zest and juice of 1 orange

Decorative cross
3/4 cup buckwheat flour
50 ml water


1. Preheat oven to 180C and line a muffin tin with 12 patty pans.
2. Combine buckwheat flour, almond meal, baking soda and spices in a bowl and put aside.
3. Melt butter and rice malt syrup in a small saucepan over a low heat until butter is just melted. Take off heat and put aside.
4. In a separate bowl, lightly beat eggs, then add grated apple, dried fruit, orange juice and zest. Add the melted butter mix and flour mix and stir until well combined. (Don’t worry, this should be quite a runny mixture).
5. Spoon mix into patty pans and cook for 20minutes.
6. Meanwhile, prepare the cross. Mix the flour and water together to make a dough. Using your fingers roll small amounts of dough into a log like shape (approximately 5mm wide and 8cm long). You will need to make 24 (2 for each muffin). After the muffins have cooked for 20 minutes, remove them from the oven and add a decorative cross to each.
7. Place muffins back in the oven and cook for a further 10-15 minutes or until lightly golden brown.


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Where Tea and Health come together to create a life worth celebrating. We call it a parTEA!

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