Ingredients for Buns:
1 packet Protein Muffin
25g mixed spice
2 small zucchini, peeled
and grated (200g)
140g of chopped prunes,
sultanas or currents
4 eggs or 240g egg white
1 Tbsp butter, melted
1 Tbsp sweetener of
Ingredients for Crosses:
2 egg whites
3 tablespoon desiccated
2 tablespoon water
1 teaspoon sweetener of
Preheat oven to 180° C. Spray a muffin tin with oil, or line with muffin wrappers – ready for 10 hot cross buns.
Combine the Protein Muffin Mix, mixed spice, dried fruit and sweetener together in a large bowl.
In a small bowl whisk together eggs, milk, melted butter and grated zucchini. Pour the egg mixture into the dry mix and gently stir to combine.
Sprinkle cinnamon on top of mix and fold through 3 times to create a swirl effect.
Portion the mixture into the 10 muffin tins. Using the back of a spoon dipped in water, smooth over each hot cross bun. You can use a fair amount of water to help.
Use a spatula to mark each hot cross bun with a large X indent.
Place in oven and bake for 20 minutes.
Meanwhile, prepare the topping for crosses. Separate 2 egg whites in a bowl and lightly whisk. Add the desiccated coconut, water & sweetener, and whisk together with a fork.
When the timer goes off for the hot cross buns, carefully spoon the coconut mixture into the cross marks using a teaspoon.
Bake for another 10 minutes until the crosses are very lightly golden. Remove from oven and run a butter knife around each bun before turning onto a baking rack.
Store in fridge for 5 days or freezer for 6 months.