Irish Soda Bread Muffins
Published on March 2, 2020 | By Home Baking Association |
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- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (85g) King Arthur 100% White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (74g) granulated sugar
- 1 1/2 cups (170g) currants (first choice) or raisins
- 1/2 to 2 teaspoons caraway seeds, to taste
- 1 cup (227g) buttermilk, yogurt, or sour cream
- 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
- sparkling white sugar, for topping
- Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
- In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
- In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
- 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.
- 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.
- 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.
- Ingredient : Wheat Flour
Home Baking Association
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