Irish Soda Bread Muffins

Irish Soda Bread Muffins (Rachel Johnson)

Irish Soda Bread Muffins

These savory muffins have just a kiss of sweetness and are perfect as a brunch side or a snack any time of day.

TOTAL TIME: 40 Minutes

MAKES: 1 Dozen Muffins


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 sugar

1 1/4 cups dried currants

1 teaspoon caraway seeds

1 large egg

1 cup buttermilk, whole milk or nonfat plain yogurt

6 tablespoons melted butter


1. Preheat oven to 400°F.

Lightly grease a standard muffin pan or line with paper baking cups.

2. In a mixing bowl, combine flours, baking powder, baking soda, salt, sugar, currants and caraway seeds, whisking well.

3. In a separate bowl, combine egg, buttermilk and melted butter, whisking well. Quickly and gently, add dry to wet ingredients, taking care not to overmix.

4. Divide batter into prepared pan about 3/4 of the way full.

5. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Wait 5 minutes; transfer muffins to a rack to cool completely.


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