Hot Cross Spiced Fruit Muffins

Hot Cross Spiced Fruit Muffins

1 cup butter or hard margarine, softened

1 ½ cups granulated (white) sugar

2 large eggs

1 teaspoon vanilla extract

2 cups buttermilk

4 cups all-purpose (plain) flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

2 teaspoons ground cinnamon

1 cup raisins

1 cup glazed mixed fruit, chopped

Desired icing or frosting (or icing sugar mixed with enough water or milk to make a thick, pipeable icing. Add a pinch of cinnamon, citrus zest, or a dash of vanilla, almond, or lemon extract for flavor, if desired)

Preheat oven to 350◦F. Grease or line muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla, then the milk.  Stir in the flour, baking powder, soda, salt, and cinnamon. Stir in the raisins and fruit. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Cool, then pipe crosses on each muffin with the icing. Makes 36 muffins.

Hot cross buns are traditionally served around Easter time - particularly on Good Friday, which is what the crosses represent. They tend to be a sweet, spiced bun with fruit, usually raisins or currants. I have made a few variations on the traditional buns in the past, here are the links: {Hot Cross Biscuits}, {Hot Cross Muffins}. I have also made Chocolate Hot Cross Buns, but that was back before I began blogging.