Here is a wonderful treat that is so good right out of the oven. My favorite thing about Irish Soda Bread is that it isn’t overly sweet. For your St. Patrick’s Day enjoyment, here’s a traditional Irish Soda Bread recipe you can whip up as muffins. These freeze well, so you can make a bunch and pull them out to reheat for a quick breakfast or late night treat.
Irish Soda Bread Muffins
Yields: 12 regular-sized muffins or 5 large
Prep Time: 25 min
Cook Time: 20 min
2 cups all-purpose flour
3 Tablespoons granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup salted butter
1 cup buttermilk (low fat is fine)
1 large egg, beaten
3/4 cup currants (note: I prefer raisins over currants, but both work fine)
1. Preheat oven to 375°F. Spray small muffin tins or large muffin tins with nonstick spray.
2. In a large bowl, whisk 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. (You can also do this part in a food processor and let the blades mix the flour & butter together). In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants (or raisins).
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.
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.
–Try using 1 cup of white flour and 1 cup of wheat flour
–Try subbing raspberries and blueberries for the currants
Take these muffins to your next St. Patrick’s day party; they’ll be a hit!
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