Hot-cross chocolate muffins

Hot-cross chocolate muffins.
Hot-cross chocolate muffins. Photo: Natalie Boog

Something original and a bit clever - Jane's recipe, of course! This really is Easter in one hit.


120g butter

250g dark chocolate buttons

2 cups self raising flour

3 tbsp cocoa

1 cup sugar

1 tsp mixed spice

1 pinch salt

120g sultanas

1 tbsp mixed peel

190ml milk

3 eggs

1 tbsp lemon juice

100g white chocolate


Preheat oven to 180 degrees. Line a 12-cup muffin tin with patty cases.

Melt butter and 150g chocolate buttons over simmering water, stir until smooth. Sift dry ingredients into a bowl. Stir through remaining chocolate buttons, sultanas and mixed peel. Combine milk, eggs and lemon juice in a jug and pour into flour mixture. Pour in melted chocolate and stir until just combined.

Spoon mix evenly into patty cases. Bake for 20-25 minutes or until firm to touch. When cool enough to handle, place on a wire rack to finish cooling.

Melt white chocolate* over a saucepan of just-boiled water. Pipe white chocolate crosses over muffins (see tip, left), allow to set before serving.

*Note: White chocolate melts at a lower temperature than dark.