Whole Wheat Irish Soda Bread Muffins

Whole Wheat Irish Soda Bread Muffins is a lacto ovo vegetarian morn meal. One serving contains 154 calories, 4g of protein, and 4g of fat. For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. 773 people found this recipe to be scrumptious and satisfying. This recipe is typical of European cuisine. It can be enjoyed any time, but it is especially good for st. patrick day. A mixture of unbleached flour, baking soda, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Skinny Taste. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. If you like this recipe, you might also like recipes such as Whole Wheat Irish Soda Bread Muffins, 100% Whole Wheat Irish Soda Bread, and Whole Wheat Irish Soda Bread (Dairy Free).

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F. Spray muffin tin with baking spray. In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins. Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean. Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.

 

Step by step:

1. Preheat oven to 375F. Spray muffin tin with baking spray.

2. In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

3. In a small bowl, stir together buttermilk, honey (or agave) and egg until blended.

4. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

5. Spoon batter into prepared pan.

6. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

7. Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack.

8. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.

Nutrition Information:

covered percent of daily need