I do like Hot Cross Buns… Not the ones they sell in most of the supermarkets nowadays, that seem like hamburger buns with raisins and a bit of spice in them, but the ones I remember from my childhood; warm and crusty, bursting with glazed fruit and slathered with butter.
Well, butter’s not so much on the menu these days, and I haven’t quite gotten around to figuring out how to do a small quantity of yeast bread, so…I improvised…
This low fat recipe makes 18 mini muffins – I figure that even if I eat them all, it’s got to be better than any yeastbread recipe I might come up with.
This recipe calls for a mixture of glazed or glacé fruit and raisins, but if you don’t like either (or both) of those, you could always replace them with chopped dried apricots or maraschino cherries (well-drained) or dates.
Ingredients (for 18 mini muffins)
3/4 c all-purpose flour
1 tsp baking powder
1/4 c granulated sugar
1/4 tsp cinnamon
1/32 tsp salt
72 g Glace Fruit Mix, about 1/4 cup
1/4 c seedless raisins, or currants, or mixed
1/2 c nonfat, yogurt*
2 tbsps orange juice
1/2 tsp orange extract, or orange zest from about 1/2 orange
- Preheat the oven to 375F.
- Put fruit in a small bowl. Toss with 1 tbsp of the orange juice.
- Line the 18 cups on 1 24-cup cor 2 12-cup mini muffin pans with parchment liners. (Do NOT use paper muffin cups.)
- Sift flour, sugar, salt, baking powder and cinnamon into a bowl. Stir to combine.
- In a separate mixing bowl, beat the yogurt, egg, orange juice and orange extract with a fork until evenly combined.
- Add fruit mixture to flour mixture, reserving any remaining liquid. Toss fruit with flour mixture to coat. (This will keep the fruit from sinking.)
- Pour remaining liquid into yogurt mixture.
- Turn yogurt mixture out into flour mixture. Gently fold together the ingredients until just mixed.
- Spoon the batter into the paper liners – it should be no higher than the top of the pan.
- Bake in preheated oven for 12 to 15 minutes or until risen and just firm to the touch.
- Let the muffins stand in the muffin pans for 2 minutes then transfer them in their liners to a wire rack to cool.
They’re flavourful and moist – no butter or jam needed!
* If you use plain yogurt, the muffins will have a tang reminiscent of sourdough. If you don’t like this, use a fruit flavour that’s been sweetened with calorie-free sweetener.
According to MasterCook, two of these work out to a SmartCarb.
I’d be inclined to combine three of these with an egg for breakfast, or two with a serving of protein for a snack. In fact, here’s the snack I had:
It was complemented nicely by a fruity Peach and Apricot tea I picked up a few months ago in Niagara-On-The-Lake.
To Make the Cheddar and Ham Roll-Ups (2 servings of 1 PowerFuel each):
1 ounce of deli ham (a thicker cut is nice)
30g cheddar (I used a Cheddar with Jalapeno)
- Split the cheese long ways into as many pieces as you have slices of meat;
- Place cheese along one end of the meat and roll;
- Cut each roll into 2 – 3 pieces;
According to MasterCook, 2 mini muffins contain: 111 Calories; 1g Fat (5.6% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 86mg Sodium (based on 1/16th of a teaspoon – MasterCook doesn’t recognize 1/32 tsp).
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.