Hot Cross Bun Muffins Provides1 serve of whole grain Each serve is 16g of whole grain. GLNC recommends 3 serves daily. Makes: 12 Preparation time: 10 minutes Cooking time: 30 minutes Ingredients ¾ cup BARLEYmax™ flour ¾ cup wholemeal spelt flour ½ cup milk ¼ cup maple syrup ¼ cup butter, melted 1 egg 1 tsp baking powder ¼ tsp bicarbonate of soda 1 tsp fresh lemon juice 1 tsp cinnamon 1 tsp mixed spice ½ tsp vanilla extract 1 ¼ cup mixed dried fruit (cranberries, sultanas and orange peel for example) Grated zest of one orange Thin slices of peeled apple Method Preheat your oven to 160°C and grease a 12-hole muffin tray. Sift flours into a large bowl and make a well in the centre. In a blender, mix the milk, maple syrup, butter, egg, baking powder, bicarb of soda, lemon juice, spices and vanilla. Gently fold through the dried fruit and orange zest. Add this mixture to the flour and fold through until just combined. Be careful not to overmix. Spoon mix into the muffin tray (you can use muffin cases if you prefer) and place the apple strips on top to form a cross. Bake for 25-30 minutes or until cooked through (should be firm to touch). Enjoy hot out of the oven or store in an airtight container for a few days (although they probably won’t last that long!). Recipe kindly provided by The Healthy Grain – for more recipes visit their website.