This is one of my favorite new recipes. These muffins taste like Irish Soda Bread. Unlike their namesake, however, baking powder is used to create a denser, bread-like texture. You can substitute baking soda to create a much fluffier, lighter muffin, but part of what I like best about this recipe is that the muffins are like miniature loaves rather than miniature cakes. To each their own!
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Preheat the oven to 425°F.
372g / 3 cups all purpose flour
48g / ¼ cup sugar
1 teaspoon baking powder
1 teaspoon Kosher salt
In a large bowl, whisk together flour, sugar, baking powder, and salt.
½ cup (1 stick) unsalted butter, chilled
Put the butter in the bowl and cut into small pieces using a pastry blender or two dull table knives until the butter is the size of peas. Mix well.
40g / ¼ cup regular raisins
40g / ¼ cup golden raisins
Add raisins to flour mixture and stir with a spatula or wooden spoon to combine.
1 ¼ cups buttermilk
Pour buttermilk in bowl and mix well with a spatula or wooden spoon until a rough dough has formed and all of the ingredients have combined.
Turn dough out onto a clean work surface and knead a few times to incorporate ingredients. Shape into a 3/4-inch thick circle or rectangle. Using a bench scraper or dull knife, cut into 12 equally sizes pieces. Place each piece into the well of a muffin tin and push down gentle to fill.
Bake at 425°F until the tops are golden brown, about 12-13 minutes.
Remove from oven and let cool on a wire rack for 30 minutes. Remove muffins from the pan. Serve warm. Leftover muffins will keep in an airtight container for 3 days.
From MakeBetterFood.com. . (makebetterfood.com/recipes/irish-soda-muffins/). Adapted from Simply Recipes.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Put the butter in the bowl and cut into small pieces using a pastry blender or two dull table knives until the butter is the size of peas. Mix well.
Add raisins to flour mixture and stir with a spatula or wooden spoon to combine.
Pour buttermilk in bowl and mix well with a spatula or wooden spoon until a rough dough has formed and all of the ingredients have combined.
Turn dough out onto a clean work surface and knead a few times to incorporate ingredients. Shape into a 3/4-inch thick circle or rectangle. Using a bench scraper or dull knife, cut into 12 equally sizes pieces. Place each piece into the well of a muffin tin and push down gentle to fill.
Bake at 425°F until the tops are golden brown, about 12-13 minutes.
Remove from oven and let cool on a wire rack for 30 minutes. Remove muffins from the pan. Serve warm. Leftover muffins will keep in an airtight container for 3 days.
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