Irish Soda Bread Muffins
Submitted by: thesweetestpea (see all recipes) | Source: King Arthur Flour website
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
Ingredients:
| 1½ cups | King Arthur Unbleached All-purpose Flour |
| ¾ cup | King Arthur 100% White Whole Wheat Flour |
| 2 tsp | Baking Powder |
| ¼ tsp | Baking Soda |
| ½ tsp | Salt |
| ⅓ cup | Granulated Sugar |
| 1½ cups | Currants (first Choice) or Raisins |
| ½ – 2 tsp | Caraway Seeds, to taste |
| 1 | Large Egg |
| 1 cup | Buttermilk, yogurt, or sour cream |
| 6 Tbsp | Butter, melted; or ⅓ cup vegetable oil |
| Sparkling White Sugar, for topping |
Directions:
1) Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3) In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
4) Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
6) Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
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