Easter 2020

Easter 2020

Easter Muffins


Makes 10


150g self-raising flour

½ teaspoon bicarbonate of soda

80g caster sugar

60g butter, melted

5 tablespoons low fat yoghurt

Finely grated zest of ½ lemon

1 tablespoon lemon juice

1 egg, lightly beaten


For Lime Syrup

1 Lime, finely grated and juice

25g caster sugar



250g Icing sugar

3 tbsp lemon juice

Yellow and green food colouring

Cadburys mini eggs





  1. Preheat oven 190/375/Gmk 5. Line muffin tin with paper cases
  2. Muffins: Mix flour, bicarbonate of soda and sugar in large bowl. In separate bowl or jug, mix together melted butter, yoghurt, lemon zest, lemon juice and egg. Add wet ingredients to dry and mix briefly until combined.
  3. Spoon batter into cases. Bake for 15 minutes or until golden and risen.
  4. Whilst baking, make lime syrup. Gently heat zest, juice and sugar in saucepan until sugar has dissolved. Remove from heat, allow to cool for 5 mins, then sieve to remove zest. Drizzle a little of the syrup over the muffins, when cooked and allow to cool in the tin.
  5. Icing: sift icing sugar into a bowl, then gently heat butter and juice in a pan until melted. Pour over icing sugar and stir until smooth and glossy.
  6. Divide into two bowls if wanted, add a few drops of colour to each bowl. Make sure only 1 of green. Stir until blended, then ice muffins, decorating with mini eggs. 

Easy Hot Cross Buns


500g strong white bread flour

½ tsp salt

2 heaped tsp mixed spice

50g caster sugar

50g butter, chopped into cubes

200g mixed fruit

7g sachet easy blend yeast

200ml milk


For the Crosses and Glaze

3 tbsp plain flour

Honey or golden syrup, for brushing




Weigh ingredients. Heat Oven 220/fan 200/Gas 7

Tip flour into bowl, stir in salt, mixed spice and sugar.


Rub in butter with your fingers. Stir in dried fruit, then sprinkle over yeast, stir in. Gently warm the milk so it is hot, but cool enough to put fingers in (Please ask an adult to do this bit!) for a couple of seconds.  Beat with eggs, then pour into dry ingredients.


Using a blunt knife, mix ingredients to form a moist dough, leave to soak for 5 mins. Take out of bowl and cut into 8 pieces.


Shape buns on a floured surface, cover loosely with cling film, leave in a warm place until doubled in size. (About 45-1.15) Depending on how warm the room is !



When risen, mix flour with 2 tbsp of water to form a paste. Pour into plastic food bag, snip corner off, and pipe across top of each bun. 


Bake fo 12-15 mins until risen and golden. Trim off excess cross, and glaze with honey or golden syrup, Buns will keep fresh for a couple of days. After that they will need to be toasted.


NB. You can also use choc chips instead of fruit or salted caramel bites !