Monday, April 20, 2015

Irish soda bread muffins

Muffins. I really like muffins. Not the kind with tons of sugar and fat that seem more like dessert (okay I like those too), but the kind that start a day off right. The low sugar, whole wheat, power me through the day kind. I can tell you that muffin mornings are really enjoyable. We may find ourselves thinking that muffins are only meant to be splurged upon at the coffee shop for indulgent treats. I disagree. We can splurge every day in our homes with little effort. A good book, some tea, and homemade muffins are all we need for a little extra happiness in our days. 

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. 

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