So you heard when I said easy right? So easy. You can't mess them up. Twenty minutes to make the batter + twenty minutes in the oven=dreamy muffin mornings. These muffins take the cake or the muffin, if you will. They are a little like biscuits turned muffin. Buttermilk gives them moisture and a richness without actually being rich. Currants (or raisins) and a tiny bit of sugar make them slightly sweet. They are absolutely my favorite. Second only to these carrot cake power muffins. A really excellent muffin morning awaits you.
Irish soda bread muffins
Makes 10 muffins, adapted from King Arthur Flour
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar + more to sprinkle on top
1 1/2 cups currants or raisins
1 large egg
1 1/4 cups buttermilk
3 tablespoons melted butter
Preheat oven to 375 degrees. Spray a muffin tin with nonstick spray.
In a medium bowl, whisk together both flours, baking soda, baking powder, salt, and sugar. In a large bowl, whisk together egg, buttermilk, butter, and currants. Add dry ingredients to wet and mix with a spatula until just combined.
Evenly distribute the batter between 10 muffins cups. Sprinkle sugar evenly over the top of each muffin. Bake 10-15 minutes until slightly golden brown and toothpick inserted in the center comes out clean.
Let cool for five minutes in muffin tin and then remove to let cool. Serve with some jam on top for extra goodness.