Irish Soda Bread Muffins
The recipe Irish Soda Bread Muffins is ready in around 45 minutes and is definitely a super lacto ovo vegetarian option for lovers of European food. For 25 cents per serving, you get a bread that serves 12. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 162 calories. 2459 people were glad they tried this recipe. It is perfect for st. patrick day. A mixture of baking powder, flour, low fat buttermilk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Recipe Girl. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so awesome. Users who liked this recipe also liked Irish Soda Bread Muffins, Irish Soda Bread Muffins, and Irish Soda Bread Muffins.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon caraway seeds (optional)
3/4 cup currants
1 large egg, beaten
2 cups all-purpose flour
3 Tablespoons granulated white sugar
1 cup buttermilk (low fat is fine)
1/2 teaspoon salt
1/4 cup salted butter
Equipment:
muffin tray
oven
food processor
pastry cutter
kitchen scissors
whisk
bowl
muffin liners
wire rack
Cooking instruction summary:
1. Preheat oven to 375°F. Spray small muffin tins or large muffin tins with nonstick spray.2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. (You can also do this part in a food processor and let the blades mix the flour & butter together). In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants and caraway seeds (if using).3. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.4. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.
Step by step:
1. Preheat oven to 375°F. Spray small muffin tins or large muffin tins with nonstick spray.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. (You can also do this part in a food processor and let the blades mix the flour & butter together). In a small bowl, stir together buttermilk and egg until blended.
3. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants and caraway seeds (if using).
4. Spoon batter into prepared muffin cups.
5. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.
6. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.
7. Serve warm or cool completely and store muffins in an airtight container at room temperature.
Nutrition Information:
