Frank's Recipes! Irish Soda Bread Muffins

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Irish Soda Bread Muffins

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sugar, reserve 1 tablespoon for sprinkling on top
3/4 cup currants, or raisins
1/2 teaspoon caraway seeds, use up to 2 teaspoons, the effect will range from faint to assertive
1 egg
1 cup buttermilk, or plain yogurt or sour cream
4 tablespoons butter, 1/2 stick melted or 1/4 cup vegetable oil

In a medium-sized mixing bowl, whisk together the flour, 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 12 lightly greased cups in a standard muffin pan, filling the cups about 2/3 full. Bake the muffins in a preheated 400°F oven for 15 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, wait 5 minutes, then remove the muffins from the pan and cool them on a wire rack. Serve them plain, or with butter and/or jam.

Yield: 12 muffins.

NOTE:
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.