Not quite hot cross buns

I made some gluten free, egg and dairy free currant muffins instead of hot cross buns.  The mix made twelve big muffins that are addictive.  I would eat the lot, except that would be greedy and leave none for tomorrow.  They were crisp on the outside and just gooey enough on the inside.


1 white bread gluten free mix - enough for one loaf (self raising)
2 tablespoons of olive oil (could substitute grape seed, sunflower, coconut oils or vegan margarine)
3/4 cup of currants
1 medium sized apple grated
enough water for cake like consistency - about 1 and a half cups
1 teaspoon of yeast as extra raising agent
2 teaspoons of cinnamon
2 tablespoons of raw sugar (or one tablespoon of honey, if you prefer)

Step one: preheat the oven to 180 degrees C
Step two: place all the dry ingredients in a bowl and slowly mix in wet ingredients
Step three: grease a muffin tin and let muffins sit in a warm spot until they rise (about thirty minutes)
Step four: bake until crispy (20-30 minutes approximately)

And enjoy!  If I remember, I will take a photo tomorrow.  Seriously good!

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