Hot Cross Muffins

Since today is Good Friday, I made Hot Cross Muffins. Hot Cross Buns are a traditional bread to serve on Good Friday, but I opted for a quicker yet equally as tasty version, hot cross muffins. I have made two different types of hot cross buns in the past, regular and chocolate. The regular were okay, and the chocolate were very tasty, however I found both versions were quite dry. They were also time-consuming and required more work to make, not that I am opposed to that, but I wanted something quicker to make today. These are delicious warm from the oven. and a lot moister than hot cross buns. A simple icing for the crosses completes them. The recipe comes from Company's Coming "Mostly Muffins". 

Hot Cross Muffins
2 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
1 Tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 large egg
1 cup milk
1/3 cup cooking oil
1/2 cup currants or raisins
1/2 cup chopped mixed glazed fruit

Preheat oven to 375◦F. Grease or line twelve muffin cups with paper liners. 
In a large bowl, mix the first seven dry ingredients. Make a well in the center.
In a separate small bowl, beat the egg, milk, and oil. Add to well. Stir until just moistened. Add fruit and stir. Fill muffin cups 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. 

To make the crosses: mix a little icing sugar, water, and vanilla extract in a bowl, spoon into a sandwich bag, and pipe crosses on the muffins.

I varied the spice types and amounts to match my tastes and what I found in the cupboard. I also did not have chopped glazed fruit, so I doubled the amount of raisins. I also coated the raisins in a little bit of the flour to prevent them from sinking in the batter. Not sure if this was necessary, but it certainly did not hurt.

Paré, Jean. "Hot Cross Muffins." Recipe. Mostly Muffins, Edmonton Alberta: Company's Coming Publishing Limited, 2007. 20.