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Irish Soda Bread Muffins

Tops Exclusive

So who says Irish soda bread HAS to be made in a round or loaf pan? These coffee-break-sized muffins, bursting with tiny sweet currants and a hint (or a hit, your choice) of caraway, are the perfect offering for St. Patrick's Day -- particularly if you're looking to celebrate with something other than corned beef and cabbage!

This is not at all a traditional Irish 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.

Yield: 12 muffins

Preparation Time: 10 min; Bake: 20 min; Total: 30 min

Ingredients

Nutrition Facts

Yield: 12 muffins

Approximate Nutrient Content per serving:

Calories: 230
Calories From Fat: 63
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 230mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 21g
Protein: 5g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat the oven to 400 degrees F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.

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

In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).

Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar.

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. Serve them plain, or with butter and/or jam.

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

https://tops.ads.webstophq.com/Recipes/Detail/1770/

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