Local and Seasonal Recipes, Menus and More 
  Irish Soda Bread Muffins


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
4 Tablespoons butter, melted, divided
2 cups whole wheat flour
2 Tablespoons raw, demerara or brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup currants or raisins
2 cups drinkable yogurt or buttermilk

DIRECTIONS
Preheat oven to 350 degrees. Prepare muffin tins by brushing with melted butter.
Combine flour, sugar, baking soda, baking powder and salt. Stir lightly before adding
currants or raisins. Stir well to completely coat currants with flour mixture.
Mix yogurt or buttermilk with remaining butter. Pour wet ingredients over dry ingredients
and mix quickly using a light touch. Be sure to scrape the bottom of the bowl in order to
incorporate all the flour.
Using a large spoon or a 1/3 cup measuring cup, fill each muffin tin with batter. Immediately
place in preheated oven. Bake 20 minutes before checking—muffin tops should be firm
to touch. Baking may take up to 30 minutes depending on oven.
When baked, remove from oven, cool 5 minutes in pan, then use a butter knife or small
spatula to help remove each muffin. Store in an airtight container when completely cooled.

Copyright © 2010 Stefanie Samara Hamblen