Irish Soda Bread Muffins Recipes
IRISH SODA BREAD MUFFINS
Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. -Lorraine Ballsieper, Deep River, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 247mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
IRISH SODA BREAD MUFFINS
One bowl, mix, bake for 20 minutes, and you have tasty muffins!
Provided by joaniecny
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
- Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 47.4 g, Cholesterol 27.1 mg, Fat 5 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 376.7 mg, Sugar 20.4 g
IRISH SODA BREAD (MUFFINS)
When my husbands Grandma kept throwing her teeth in the trash at the nursing home, they eventually stopped letting her keep them in her room (trust me, this was a good decision!!) Unfortunately, this also meant that it was harder for her to eat certain food and crusty breads were in that category. So I set out to make an Irish Soda Bread she could easily eat. So here it is, my Irish Soda Bread muffins! Nothing like traditional Irish Soda Bread, they are a soft buttery muffin with raisins. Very easy for my senior citizen friends at the nursing home to eat.
Provided by Cure SMA mommy
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350. Put cupcake wrappers/ liners in a muffin pan.
- Combine all the ingredients except the raisins, mix with an electric mixer till well blended.
- Stir in the raisins by hand.
- Spoon the batter into muffin pan lined with cupcake wrappers. The batter is thick, I fill the cups almost full.
- Bake for 25- 30 minute (until a toothpick comes out clean).
- Allow to cool, serve with softened butter or margarine . Enjoy!
Nutrition Facts : Calories 225.9, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.6, Sodium 222.1, Carbohydrate 31.5, Fiber 0.9, Sugar 16.2, Protein 2.7
IRISH SODA BREAD MUFFINS
This recipe was featured in an email today from the www.kingarthurflour.com website: "So who says Irish soda bread HAS to be made in a round or loaf pan? These coffee-break-sized muffins, bursting with tiny sweet currants and a hint (or a hit, your choice) of caraway, are the perfect offering for St. Patrick's Day -- particularly if you're looking to celebrate with something other than corned beef and cabbage! This is not at all a traditional Irish soda bread, which would be simply made with whole-wheat flour, baking soda, salt and buttermilk. Thoroughly Americanized, these muffins have traveled a long, long way from their Irish origin -- as have most of us Irish-Americans."
Provided by senseicheryl
Categories Healthy
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Lightly grease a standard muffin pan; or line with papers, and grease the papers.
- In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
- In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
- 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.
- Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Sprinkle on the sparkling sugar.
- Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
Nutrition Facts : Calories 220.6, Fat 6.7, SaturatedFat 3.9, Cholesterol 33.7, Sodium 253.9, Carbohydrate 37.5, Fiber 2.6, Sugar 18.7, Protein 4.7
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- Preheat the oven to 400°F and set an oven rack in the middle position. Grease a standard muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds.
- Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix.
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- Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers., In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds., In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent)., 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., 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., Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean.
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