So who says Irish soda bread HAS to be made in a round or loaf pan? These coffee-break sized muffins, bursting with currants/raisins are the perfect offering for St. Patrick’s Day or any day!!!
This is not at all a traditional soda bread, which would be simply made with whole wheat flour, baking soda, salt and buttermilk. Thoroughly Americanized, these muffins have traveled a long, long way from their Irish origin----as have most of us Irish-Americans.
2 1/4 cups unbleached all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar (1 tblsp. reserved for sprinklin on top)
3/4 cup currants or raisins
1 cup buttermilk (or plain yogurt or sour cream)
4 tblsp. butter melted.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar and raisins. In a separate bowl, whisk together the egg, buttermilk and melted butter. Quickly and gently combine the dry and wet ingredients. This won’t take more than a few stirs with a large spoon. As soon as everything is evenly moistened, quit, further stirring will cause the muffins to be tough.
Spoon the batter into 12 lightly greased cups in a muffin pan, filling the cups about 2/3 full. Sprinkle tops of muffins with reserved sugar. Bake the muffins in a preheated 400 degree oven for 15 mins. until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, wait 5 mins, then remove the muffins from the pan to cool. Serve Page Not Found - 404 plain, or with butter an/or jam. Yield. 12 muffins.