Directions
Preparation
- Preheat your oven to 180 degrees celsius.
Spray a silicon muffin tray with oil, or line with muffin wrappers - ready for 6 hot cross buns.
Method
- Combine the muffin mix, coconut, sultanas, currents, and bicarb in a large bowl (NOT cinnamon / mixed spice)
In a small bowl whisk together eggs and water
Pour the egg mixture into the dry mix and gently stir to combine.
Sprinkle cinnamon and mixed spice on top of mix and fold through 3 times (this creates a swirl effect)
Portion the mixture into the 6 muffin tins.
Using a spatula, potato masher or anything you can find – mark each hot cross bun with a large X indent.
Place in oven and bake for 15 minutes.
The Crosses
- When the timer goes off for the hot cross buns, carefully insert the large white chocolate buttons into the buns to make 2 crosses. (2 buttons per bun)
Bake for another 5-10 minutes until the chocolate is slightly golden.
Remove from oven and tins, cool on a baking rack.
You may need to run a butter knife around the edges whilst warm so they don’t stick to tin.
Recipe Note
Storage
1 Please store your Low Carb Hot Cross Buns in fridge for 5 days or freezer for 6 months.
2 Hot Cross Buns are best enjoyed warm with butter :)
Nutrition
Serving Size
1
Protein
13 grams,
Fat
20 grams,
Saturated Fat
10 grams,
Carbs
15 grams,
Sugar
14 grams,
Sodium
971 milligrams
