Irish Soda Bread Muffins

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Just in time for St. Patrick’s Day, here is an updated recipe for Irish Soda Bread muffins that you can bake & enjoy all year round! It features currents, orange zest and caraway seeds, and minimal sugar (1/4 cup for 12 muffins). Give it a try! Recipe makes 12 individual soda breads; best when served warm.

  • 3 cups unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 1-1/2 tablespoons baking powder
  • Finely grated zest of 1 large orange
  • 1-1/2 tablespoons caraway seeds
  • 1 cup dried currants
  • 1/4 cup granulated sugar
  • 2 heaping tablespoons sour cream
  • 1/2 cup plus 1 tablespoon cold butter, cut into 1/4-inch slices
  • 3/4 cup well-shaken cold buttermilk

Preheat oven to 450 degrees. Lightly grease a muffin pan.

In a large mixing bowl, add the flour, salt, sugar, butter and sour cream. Mix on low until it comes together in coarse crumbs.  Add the baking powder, orange zest, caraway seeds, currants, and buttermilk and mix on low lightly just until it all comes together.

Gather the dough into a ball, then pull off clumps to make a total of 12 equal balls. Place a ball of dough into each muffin cup, then bake until puffed and golden, 12 to 14 minutes.

PER SERVING: calories: 255 (34% from fat); protein: 4.6 grams; total fat: 9.8 grams; saturated fat: 5.9 grams; cholesterol: 25 mg; sodium: 348 mg; carbohydrate: 38.8 grams; dietary fiber: 2 grams

Originally printed on March 11, 2008 in The Oregonian Food Day; recipe courtesy of Rianne Buis, Grand Central Bakery

 

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