Irish Soda Bread Muffins

My plan was to post this earlier in the week, so those who chose to could actually MAKE these FOR St. Patty’s Day.

But a family emergency has had me away from home for a few days. It looks like everything is going to be okay–thank goodness–and a positive side effect is I got to spend two days of quality time with my darling nieces and nephew.

So instead of eating these this St. Patty’s day, you’ll just have to feast your eyes. And promise to make them for yourself this weekend for a late celebration. Because they’re delightful. Especially with your morning cuppa!

Reminder: Today is the last day to enter my Birthday Giveaway!

Irish Soda Bread Muffins
Adapted from King Arthur Flour

These muffins are more like scones than your average muffin. They’re lightly sweet and a real treat. Although KAF warns they might dry out, we found they were still good three days after baking.

Ingredients:
1 1/2 cups All-Purpose Flour
3/4 cup White 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 currants
1 teaspoon caraway seeds, or to taste
1 large egg
1 cup buttermilk, yogurt, or sour cream (I used yogurt)
6 tablespoons butter, melted
raw sugar, for topping

Directions:

Preheat the oven to 400°F. Line muffin pan with papers, then grease papers with cooking spray (this really works!)

In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants, and caraway seeds.

In another bowl, stir together the egg, buttermilk (or equivalent) and melted butter.

Quickly and gently combine the dry and wet ingredients; this will take just a few stirs with a big spoon. Don’t over stir or the muffins will be tough!

Spoon the batter into the prepared pan, filling the cups (mine looked overflowing). Top with raw 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.

Ours were great with a smear of butter during my pre-birthday weekend on the shore.

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