I’ve made Irish Soda Bread before but found that this year, the bread in a muffin form seems to be incredibly popular. I keep seeing recipes for it everywhere. I didn’t want to spend all of the weekend in the kitchen (like that never ends up happening anyway) so I didn’t want to tie myself down to making bread and waiting for it to rise, but muffins I can handle.
Side note: When Tom and I went to see Alton Brown, he did a list of 10 things he’s pretty sure he’s sure about food. One where I completely agree with him is that raisins are always optional. The only place I think raisins belong are in cinnamon raisin bagels or bread. Otherwise I can leave them out of any recipe and not miss them at all.
Since I recently cleaned out the pantry, I found a small box of raisins. I couldn’t find anything on the packaging saying how long they are good for and since I’m pretty sure they’re close to a year old, I opted to put raisins in these muffins.
- 2 cups all-purpose flour
- 3 tbsp. white sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 4 tbsp. butter, cut into small pieces
- 1 cup buttermilk
- 1 egg, beaten
- ¾ cup currants or raisins
- ½ tsp. caraway seeds
1. Preheat the oven to 375. Spray a muffin pan with non-stick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Use a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs.
3. Add the buttermilk and egg and stir to combine, then stir in the currants/raisins and caraway seeds.
4. Use an ice cream scoop to divide the batter into the muffin cups. Bake for 25 minutes or until barely golden.
5. Remove from the oven and allow to cool on a wire rack.
Tasty! I think these went pretty well with our dinner.