Thursday, March 17

Irish Soda Bread Muffins

These things were surprisingly delicious!! In fact, this will be the basis for all my future muffin recipes. It's incredibly light and fluffy, but also cakey enough to be a hearty muffin. Transform this into any other kind of muffin by omitting the caraway seeds and raisins, for a very easy and absurdly yummy breakfast!

Preheat oven to 400 degrees. 

In a large bowl, combine the flour, 1/2 C sugar, baking powder, salt, baking soda and caraway seeds. If you have a sifter, this is the time to use it. In another bowl, beat the egg, buttermilk, butter, and oil. Stir into dry ingredients just until moistened. Fold in your raisins or currants. 

Either grease muffin tins or fill them with cupcake liners (I opted for the cupcake liners since I'm lazy). Fill about 3/4 full (an ice cream scooper makes this job super easy!) Bake for about 15-17 minutes, or until the top is a very light golden brown. Cool for 5 minutes before removing from the muffin tin (unless you use cupcake liners, then devour them immediately).

**NOTE: I didn't have caraway seeds, so I skipped over them. The Irish still know their stuff because these things came out perfectly!



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