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Spicy Hot Cross Muffins

ServesServes 12
Cooking timeCooking Time:
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  • 40 g (cup) SAFARI Dried Cranberries
  • 75 g (cup) SAFARI Seedless Raisins or Sultanas
  • 500 ml (2 cups) SASKO cake flour
  • 5 ml (1 tsp) MOIR'S Vanilla Eessence
  • 10 ml (2 tsp) baking powder
  • 2 ml (tsp) bicarbonate of soda
  • 1 ml (pinch) salt
  • 10 ml (2 tsp) ground cinnamon
  • 80 ml (⅓ cup) castor sugar
  • 2 extra-large eggs
  • 125 ml (cup) buttermilk
  • 150 ml cooking oil


  1. Sift flour, baking powder, bicarbonate of soda, salt and cinnamon together.
  2. Add castor sugar, cranberries and raisins. Mix well.
  3. Whisk eggs, buttermilk, oil and essence together. Add to dry ingredients and mix lightly with a spoon, until just combined. Do not overmix; mixture should still be lumpy.
  4. Spoon mixture into greased muffin pans, filling each to three-quarters full.
  5. Bake in a preheated oven at 180 °C for 20 – 25 minutes, or until golden brown. Turn out onto a wire rack to cool.

Icing 1. Mix icing sugar and water together until smooth. 2. Place into a small piping bag, fitted with a small, round nozzle, and pipe crosses on the muffins.

Enjoy warm with butter.

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