Serving Size1 Hot Cross Bun
March 13, 2018
Our take on the classic Hot Cross Bun has just 14g of carbs! That’s around 70% LESS than a traditional hot cross Bun – we all know you can never have just one hot cross bun!!!
Ingredients for Buns
170g of Protein Muffin Mix (half a bag)
Ingredients for Crosses (Optional)
1Preheat your oven to 180 degrees celsius.
2Spray a silicon muffin tray with oil, or line with muffin wrappers - ready for 6 hot cross buns.
1Combine the Protein Muffin Mix, coconut, sultanas, currents, and bicarb in a large bowl (NOT cinnamon / mixed spice)
2In a small bowl whisk together eggs and water
3Pour the egg mixture into the dry mix and gently stir to combine.
4Sprinkle cinnamon and mixed spice on top of mix and fold through 3 times (this creates a swirl effect)
5Portion the mixture into the 6 muffin tins.
6Using a spatula, potato masher or anything you can find – mark each hot cross bun with a large X indent.
7Place in oven and bake for 15 minutes.
1When 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)
2Bake for another 5-10 minutes until the chocolate is slightly golden.
3Remove from oven and tins, cool on a baking rack.
4You may need to run a butter knife around the edges whilst warm so they don’t stick to tin.
1Please store your Low Carb Hot Cross Buns in fridge for 5 days or freezer for 6 months.
2Hot Cross Buns are best enjoyed warm with butter 🙂
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