Meet our Bébé friendly Hot Cross Muffin Recipe! 
The absolute perfect Easter morning brekkie for your little ones! Made with 100% wholefoods and a secret Le Puree touch. No Nasties. No Additives. Just pure goodness.
INGREDIENTS:
For Muffins:
- 4 cubes (130g) Le Puree- Pear, Buckwheat, Prune, Chia, Nutmeg puree
- 1 cup sultanas (optional - recommended for babies over 18 months)
- 2½ cups wholemeal self-raising flour
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅔ cup any neutral cooking oil
- 1 cup buttermilk
- 2 large eggs (or 3 small)
- 200g monk fruit sugar
For piping across:
- ½ cup plain flour + 6 Tbs cold water
INSTRUCTIONS
For Muffins:
- Heat oven to 200C fan forced oven, and line a 12-hole muffin tray with paper inserts.
- Boil some water, and cover the sultanas for 10 mins- and then pat dry with paper towel.
- Defrost the puree cubes and set aside.
- Sift the wholemeal flour, baking soda and spices into a large bowl.
- In a separate bowl, whisk together the oil, buttermilk, eggs and monk sugar until combined. Add the puree and stir through.
- Add to the dry ingredients and stir to combine.
- Gently stir in the sultanas. (OPTIONAL)
- Divide the mixture among muffin cases, then bake for ~15 minutes until lightly browned and a skewer inserted into the centre comes out clean.
- Brush lightly with jam
Piping cross:
- Meanwhile, mix plain flour + 6 Tbs cold water and stir until a paste forms. Use a piping bag or drizzle from a spoon to draw a cross on each muffin.
- Bake a further 5 mins.
- Cool completely on a wire rack.
Finally, voila! Enjoy. 😘
