My children love hot cross buns so every year we always make up a big batch. This year I have been making ‘hot cross muffins’ which are so quick and easy to make and taste just like hot cross buns but are a little lighter in texture. I add a little Great Lakes gelatin to the mixture which helps to improve its texture. This is a fabulous gluten free and dairy free recipe full of flavour – vary the dried fruit according to taste. We used CherryActive dried blueberries and cherries which taste amazing.  We have used Sukrin Melis natural alternative to icing sugar which is made from erythritol a natural low glycemic sweetener.  You don’t have to use this but it does look great.

Gluten & Dairy Free Hot Cross Muffins


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

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  1. Preheat the oven to 180C, gas mark 4
  2. Grease the holes of a muffin tin
  3. Warm the almond milk (do not overheat). Add the gelatin, yeast and 1tbsp coconut sugar and leave for five minutes.
  4. Place the rest of the ingredients (except the dried fruit) in a food processor and blend until smooth. Add the almond milk mixture and blend.  Stir in the dried berries.
  5. Spoon the mixture into the muffin tins. Leave in a warm place for 30 minutes. Brush with beaten egg then bake in the oven for 30 minutes or until golden brown and cooked through.
  6. Allow to cool in the tins then remove and place on a wire rack to cool completely.
  7. Mix together the icing sugar with a little water and pipe crosses over the muffins

Did you Know?

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Makes 9 muffins

400g gluten free flour mix

3 eggs

250ml almond milk

1tbsp fast acting dried yeast

4tbsp coconut sugar

2tsp Great Lakes gelatin

1tsp apple cider vinegar

3 heaped tbsp coconut oil or dairy free spread

2tsp ground cinnamon

zest of 1 orange

60g dried berries, soaked in warm water and drained

pinch of mixed spice

Egg wash – 1 beaten egg


150g Sukrin Melis natural alternative to icing powder