Hot-cross muffins

These delicious and tender muffins, perfumed with spices and moist from a sugar syrup, are a great way to avoid a chocolate OD during the Easter holiday: they're perfect for breakfast or brunch and are very quick to make, unlike their yeasted cousin.

Hot-cross muffins
from the always mouthwatering Delicious - Australia

Muffins:
135g dried cranberries
1 cup (150g) golden raisins
375g self-rising flour
½ teaspoon baking soda
pinch of salt
2 teaspoons ground cinnamon
½ teaspoon freshly ground nutmeg
2/3 cup (160mll) canola oil
1 cup (250ml) buttermilk
1 teaspoon vanilla extract
2 eggs
1 cup (200g) granulated sugar

Syrup and icing:
2 tablespoons granulated sugar
½ cup (70g) icing sugar
1 teaspoon lemon juice

Preheat oven to 200°C. Line a 12-hole muffin tray with paper cases.
Soak the cranberries and raisins in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
Sift the flour, baking soda, salt and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, vanilla, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool on a wire rack for 5 minutes, then carefully remove from the pan and transfer to the rack.
Syrup: place the granulated sugar in a small saucepan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin. Serve warm or at room temperature.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe

Makes 12 - I halved the recipe above, used 1/3-cup capacity muffin pans and got 9 muffins