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BREADS:
Irish Soda Bread Muffins
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Irish
Soda Bread Muffins |
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Nice individual
portions of this classic bread...
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2
cups |
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all-purpose flour |
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3
Tbs |
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granulated sugar |
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1½
tsp |
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baking powder |
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½
tsp |
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baking soda |
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½
tsp |
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salt |
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¼
cup |
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butter |
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1
cup |
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buttermilk (lowfat is fine) |
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1
large |
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egg,
beaten |
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¾
cup |
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currants |
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½
tsp |
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caraway seeds (optional) |
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1 |
Preheat oven
to 375°F. Grease small muffin tins or large
muffin tins. |
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2 |
In a large
bowl, stir together flour, sugar, baking powder,
baking soda, and salt. With pastry cutter or two
knives used scissors fashion, cut in butter
until mixture resembles coarse crumbs. In a
small bowl, stir together buttermilk and egg
until blended. Add buttermilk mixture to dry
ingredients and stir to combine. Stir in
currants and caraway seeds (if using). |
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3 |
Spoon batter
into prepared muffin cups. Bake 20 to 25 minutes
(longer for the larger muffins), or until cake
tester inserted in center of one muffin comes
out clean. |
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4 |
Remove
muffin tin or tins to wire rack. Cool 5 minutes
before removing muffins from cups; finish
cooling on rack. Serve warm or cool completely
and store muffins in an airtight container at
room temperature. |
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Yield: 12
regular- sized muffins or 5 large |
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Cooking Tips |
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*These muffins
freeze well. |
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Recipe Source |
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Mostly Muffins |
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to view discussion about this recipe on
The Recipe Girl blog.
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "These were really terrific, especially
right out of the oven. They were moist and delicious."
-San Diego, CA
****Restaurant
Quality!- would
make it again. "So
easy and delicious! I used one cup of white flour and one cup of wheat
flour. Yum!"
-San Francisco, CA
****Restaurant
Quality!- would
make it again. "Absolutely
awesome and very easy to prepare. These are perfect and would go well as
a dinner roll/biscuit. Super easy and tastes great!"
****Restaurant
Quality!- would
make it again.
"I
love soda bread and this one was so easy and very good! I received a lot
of great comments! I'll definitely use this recipe again!"
***Hey, This One's a
Keeper!- would
make it again.
"The
recipe is great, I substitute raspberries and blueberry instead of
currants. My wife enjoys them greatly. Thank you."
-Armada, Michigan
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