Irish soda bread muffins, that is.
On St. Paddy’s day, I am always reminded of the “holiday” cards my mom would get from the O’Wileys or the O’Gormans. Her friends always adding the “O'” to their last names to get in the spirit of things. I also remember my mom making corned beef and cabbage back when I was in grade school. I haven’t eaten beef since I was 12 yrs old but I was just telling my husband yesterday that I remember it tasting SO good. While he won’t be having that tonight I did just buy some Guinness beer and will make him a beef irish stew. As for me, I have already had a delicious irish soda bread muffin with my morning coffee.
These are super fast and easy to put together. Since they are baked in a muffin tin the baking time is only 20 minutes. The size is perfect. One went in my daughters lunch box, another wrapped up for her teacher.
Back in the day, for a few years I had an office that overlooked 5th Avenue in Manhattan and had the annual St. Patrick’s Day parade pass under my window. The streets would be filled with many drunk folks and after work I am sure I was one of them too. Never green beer though. Now I bake muffins. O’ the times they are a changin’….
1 1/2 cups (177 g) AP Flour
3/4 cup (85 g) whole wheat flour
2 tsp baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (74 g) granulated sugar (I actually used 1/4 c)
1 cup (135g) currants
1 teaspoon caraway seeds, or to taste
1 large egg
1 cup (8 oz) buttermilk
1/3 cup (2 3/8 oz) canola oil
Preheat your oven to 400 F and line a muffin tin with papers.
Whisk together all of the dry ingredients.
In a separate bowl, whisk together the wet ingredients (egg, buttermilk and oil) wet
Pour the wet ingredients over the dry and give a few quick stirs with a large spoon to combine everything. Do not overmix! As with all muffin recipes, this only toughens the dough. It will be a thick batter. Fill each muffin tin 3/4 of the way full and sprinkle with some course sugar (I used green).
Bake for 20 minutes or until light golden brown. Flip them out of the pan so the bottoms don’t get soggy. Let cool slightly before digging in.
Recipe adapted from King Arthur Flour