Easter Hot Cross Bun Muffins — Santos Organics

Ingredients

• 2⁄3 cup almond milk or milk your choice.
• 3 eggs at room temperature or vegan egg replacer (if you go with vegan version, these muffins may be less fluffy)
• 8 tablespoons coconut oil at room temperature
• 1⁄2 teaspoon pure vanilla extract
• 3⁄4 cup (150 g) granulated monk fruit sweetener or coconut sugar (this will make the muffins darker)
• 1 3⁄4 cups (245 g) all-purpose gluten free flour
• 3⁄4 tsp. xanthan gum (omit if your blend already contains it)
• 1⁄4 cup (36 g) corn starch* (or try arrowroot)
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1 teaspoon lemon zest (from 1 lemon)
• 1 teaspoon orange zest (from 1 small orange)
• 3⁄4 cups of currants (or you can use raisins, cut in half, alternatively wild dried blueberries are nice too)
• Vegan cream cheese (less salty version)
• Sweetener your choice
• Vanilla extract
• Pinch of turmeric