Monday, March 16, 2009

Happy Saint Paddy's Day


Tomorrow, everyone is Irish, so in honor of Saint Patrick's I made
King Arthur's Irish Soda Bread Muffins.


They are in the oven as I start to write this, and they smell pretty good. I am not a big fan of Irish Soda Bread, but my Aunt Edith, who was Irish made it
every year and so I always do it in her memory.

The recipe comes right from King Arthurs Website:


King Arthur's Muffins

Irish Soda Bread Muffins:

Directions

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. Yield 12 muffins




This is what you will need for the recipe:


Irish Soda Bread Muffins:

Directions

Preheat the oven to 400°F.

Line a standard muffin pan

with papers

Spray with a non stick spray

In a medium-sized mixing bowl, whisk together the unbleached flour

white whole wheat flour

baking powder,

baking soda,

salt,

sugar,

currants or raisins (I used raisins,)


and caraway seeds

Mix together

Place 6 tablespoons of butter in a microwavable

dish cut up into smaller pieces

Microwave about 45 seconds

until melted

I used sour cream in this recipe, so I added a little sour cream to the butter to cool it down

Add in the egg,

and beat

Add in the remaining sour cream


and beat

Add the sour cream mix to the dry ingredients




Mix quickly, just enough to moisten, don't over beat


Use an ice cream scoop to spoon the batter in the muffin tins, filling about 3/4 full

the stiff batter will look mounded in the cups


Top with sparkling white sugar, if you have it,

I had to use granulated because that's what I had

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

I used the skewer I tested with to lift them up

Wait 5 minutes, then transfer the muffins to a rack to cool

Enjoy...

I was very pleasantly surprised, they were very good,

but they are not a sweet muffin; more like a miniature soda bread!


And here I thought my green box of Girl Scout Cookies

were going to be my St. Patricks Day Treat!


Remember to enjoy the parade, drink responsibly, and have a designated driver...

Be smart, be safe!!!!!






Irish Soda Bread on Foodista

2 comments:

  1. I'm with Aunt Edith - Irish Soda Bread is great! As muffins I bet it's even better.

    ReplyDelete
  2. Hi Nancy,

    They were very good, it is not a cake like muffin texture, but more a cross between a bread and a cake, Warm with a little butter, they were delicious!

    ReplyDelete