RheaT
Ingredients
8 piece(s)
muffin mix
- 50 gram coconut oil or butter
- 170 grams almonds
- 30 grams arrowroot flour
- 1 teaspoon Cinammon
- 1 teaspoon ginger
- 1 teaspoon Nutmeg
- 1/4 teaspoons ground cloves
- 1 pinch seasalt
- 60 grams chopped pecans
- 50 grams dark chocolate chopped
- 1 teaspoon vanilla extract
- 1 tablespoon rice malt srup
- 3 eggs
crosses
- 50 grams GF flour or rice flour
- 2-3 tablespoons water
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6
20min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. preheat the oven to 180 and grease a muffin tray
2. place the almonds inteh bowl and mill 10seconds/ sp 9
3. add arrowroot, spices and salt and mix speed 5/4 seconds
4. add butter/oil, vanilla extract, eggs adn Rice Malt Syrup. mix 6 seconds speed 5
5. Add Chocolate and nuts (or dried fruit as desired) mix sp 4/ 5 seconds (Reverse)
6. spoon evenly into the muffin trays
7. mix the flour and water into a thick paste, spoon into a piping bag (or a freexer bag and cut off a corner) and pipe crosses across the muffins
8. Bake for 15 minutes or until golden brown
9. Serve warm with butter
Accessories you need
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Spatula TM5/TM6
buy now
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThank you! I made these this
Thank you! I made these this morning for Good Friday today and they are the best gluten and grain free hot cross bun I've made (and I've tried a few!)
I added 30g each of cacao nibs and goji berries instead of the chocolate and nuts and it was delicious!
Thanks again and happy Easter! ♪
Great recipe. They have the
Great recipe. They have the consistency of a bun more than a muffin which is wonderful. I used dried fruit to be traditional but will definitely try the chocolate and pecan next time. Nice not having to mess around with yeast and proving!