Toasted hot crossed buns were one of my favourite Easter Saturday treats. The smell of the toasted spiced buns wafting through the house would fill my senses.
I yearn for the taste of those spices again but Easter buns suitable for my diet are not available locally. So, I created a low GI version with all the spice of the original recipe. That way I can enjoy the spice without the guilt or a reaction.
Any plain yoghurt can be used. My preference is lactose free, replacing this with coconut yoghurt will make the muffins vegan friendly. If you are unable to eat gluten, use gluten free flour. The chia seeds and water can be substituted with eggs. Almond meal can be used in place of hazelnut meal.
This recipe would also be great as a Christmas treat. I hope you enjoy these as much as I do.
2 tablespoons chia seeds
6 tablespoons water
280g plain yoghurt
2 tsp vanilla
¼ cup maple syrup
2 tbsp lemon juice
350 hazelnut meal
1 tsp each of nutmeg
1 tsp all spice
1 tsp cinnamon
½ tsp baking powder
½ cup SR flour
Mix the chia seeds and water, set aside for 5 minutes or until it thickens and is gel-like in consistency.
Place all the wet ingredients in a large bowl, add the chia mix when it is thickened and blend together.
Combine the wet and dry ingredients. I used an electric hand mixer for ease, but the ingredients can be mixed with a spoon. When the wet and dry ingredients are combined, add the sultanas, and stir them through so they are distributed evenly in the mix.
Spoon the mixture into greased medium-sized muffin pans. Place the muffins in an oven which has been heated to 160 degrees.
Bake for 20 minutes, then turn the pans and bake for a further 10 minutes. Insert a skewer to test a muffin. If it is clean when removed, the muffins are cooked.
This recipe makes 12 medium-sized muffins.