Irish Soda Muffins

It’s officially March!    Spring is on the horizon along with the holidays of  St. Patrick’s day and also Easter.  I don’t know about you, but we are eager for Spring….the warmer temperature, the shining sun and nature begins to come back to life.  We see the color green return.  Ah, yes – green….a reminder of St. Patrick’s Day.  A fun traditional Irish holiday that started based on a fascinating man named Patrick.  Click to learn more about the story of Patrick and why we celebrate every year on March 17th.  It will give you insight and a greater appreciation of this annual holiday other than just clovers, parades and wearing green.

I do not have much Irish in my blood line, but that doesn’t stop us from celebrating!   Each year on St. Patrick’s day I try to dabble into some classic Irish recipes and fun green desserts.   Below is a delicious twist on classic Irish Soda bread.  These Irish Soda Muffins are dense, moist and actually a perfect addition to meals year round (I occasionally  make these instead of corn bread muffins) eat them plain, slathered in butter or dipped in honey…whatever your preference, it’s sure to be delicious!

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.

INGREDIENTS

• Choose your measure:   Volume   Ounces   Grams
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup King Arthur 100% White Whole Wheat Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1 1/2 cups currants (first choice) or raisins
• 1/2 to 2 teaspoons caraway seeds, to taste
• 1 large egg
• 1 cup buttermilk, yogurt, or sour cream
• 6 tablespoons butter, melted; or 1/3 cup vegetable oil
• sparkling white sugar, for topping

INSTRUCTIONS

1. Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
4. 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.
5. 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, if desired.
6. 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.