Sunday, March 17, 2013

Irish Soda Bread Muffins for St Patty's Day

Irish soda bread muffins

I was looking for a recipe for St. Patrick's day and came across this recipe from King Arthur flour for Irish Soda Bread Muffins. This muffin is not very sweet, has a nice crust and is hearty. The recipe makes 12 nice sized muffins. I did not use as many raisins as the recipe calls for. I had a 6 oz box on hand, which was 1 cup. I thought that was plenty. Also, I did not use the caraway seeds.  You don't have to be Irish and it doesn't have to be St Patty's Day to enjoy a delicious Irish inspired muffin.  Love, Susan

Irish Soda Bread Muffins from King Arthur Flour
• 1 1/2 cups All-Purpose Flour
• 3/4 cup Whole Wheat Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1 1/2 cups raisins (I used 1 cup)
• 1/2 to 2 teaspoons caraway seeds (optional)
• 1 large egg
• 1 cup buttermilk
• 1/3 cup vegetable oil
• extra sugar, for topping

1) Preheat the oven to 400°F. Spray 12 muffin cups with PAM.
2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, raisins, and caraway seeds, if using.
3) In a separate bowl, whisk together the egg, buttermilk and oil.
4) Combine dry and wet ingredients just until dough comes together. Do not overmix.
5) Scoop the batter evenly into 12 muffin cups. Sprinkle with sugar.
6) Bake the muffins for 20 minutes, until toothpick 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.

Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Come visit again, soon.

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