Hot cross bun muffins
Makes: 12
Prep time: 20 minsTotal time: 
Recipe by Angela Romeo. Photograph by Charlie Richards
Hot cross bun muffins
Makes: 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
400Kcal
Fat
17gr
Saturates
9.5gr
Carbs
57gr
Sugars
27gr
Fibre
1.5gr
Protein
6gr
Salt
0.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 5 hot cross buns, sliced in 3 horizontally
- 190g butter, softened
- 90g marmalade
- 200g caster sugar
- 3 medium eggs
- 270g plain flour
- 1 x 75g sachet instant custard powder
- 1 heaped tbsp baking powder
- 175ml milk
- a dusting of icing sugar, to dust (optional)
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with tulip cases. Spread the slices of hot cross bun with 40g of the butter and the marmalade. Cut into small pieces, approximately 1cm square, and set aside.
- With an electric hand whisk, cream the remaining butter and sugar until light and fluffy. Whisk in the eggs one at a time, beating well between each addition. Fold in the flour, custard powder and baking powder.
- Add the milk and whisk on a low speed until combined. Stir through all the pieces of hot cross bun.
- Divide between the muffin cases. Bake for 20-25 minutes. Leave to cool in the tin for 10 minutes, then eat while warm or turn out onto a wire rack to cool completely. Dust with a little icing sugar to serve. The muffins are best eaten on the day they're made.
