Quarantine or not, Easter prep waits for no one!)) So today I have an Easter recipe for you — simple, delicious, and beautiful! In some European countries there's a long-standing tradition of baking what are known as hot cross buns for Easter. They're typically a yeasted, enriched dough with lots of cinnamon and dried fruit, and the signature touch is a cross decoration on top. Today I'm offering you a variation on that theme, but instead of yeast dough we'll use a quick batter leavened with baking powder. Since I've been gravitating toward the simplest recipes possible lately, we're making muffins — and as we know, muffin batter is about as easy as it gets. Just mix everything together and you're done! This recipe made 14 muffins for me. P.S. Phew! I managed to bake the muffins during the day, but posting the recipe on Saturday — nearly at midnight — turned out to be no small feat!))
Ingredients:
- 300 g flour
- 200 ml thick yogurt or sour cream
- 120 g sugar
- 100 g butter
- 50 g vegetable oil
- 2 eggs
- 2 tsp cinnamon
- 2 tsp baking powder
- 0.5 tsp nutmeg
- 0.5 tsp baking soda
- Add-ins:
- 75 g dried fruit
- 75 g dark chocolate
- Decoration:
- 100 g powdered sugar
- 3-4 tsp lemon juice
How to cook "cross" muffins
In a bowl, combine the yogurt, sugar, melted butter, refined vegetable oil, and eggs. I used thick 10% yogurt; 10% sour cream works just as well, or if your sour cream has a higher fat content, thin it out with cream or milk so the total volume is still 200 ml.
Fold in the add-ins. I used dark chocolate and a mix of dried fruit — raisins, figs, and dates. Of course you can use whatever you like, but the chocolate really shines here, so I highly recommend including it — it's so good!
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