Based on a recipe from King Arthur Flour: Irish Soda Bread Muffins. We prefer the Irish-style wholemeal flour, but white whole wheat flour can also be used. We don’t like caraway seeds but we like the flavor, so I use a spice grinder to make a powder from the seeds (caraway powder can also be purchased online). I add just enough to accentuate the flavor of the whole wheat. As a buttermilk substitute, I prefer a mixture of half sour cream and half whole milk. These muffins also work well without the currants; or make some of each by leaving the currants out initially, mixing up the batter, scooping out a few muffins, then stirring in the currants and scooping out the rest of the muffins. Makes 12 muffins.
- 192 grams (1½ cups) all-purpose flour
- 100 grams (¾ cup) Irish-style wholemeal flour, or white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ¾ - 1 cup currants optional
- ½ teaspoon caraway powder
- 1 large egg
- 1 cup buttermilk or substitute
- 6 tablespoons butter melted
- Preheat oven to 400°F. Line a standard muffin pan with papers, or grease lightly.
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants if using, and caraway powder.
- In a separate bowl, whisk together the egg, buttermilk or substitute, and melted butter.
- Quickly and gently combine the dry and wet ingredients; stop once everything is evenly moistened.
- Spoon batter into prepared pan. Cups will be nearly full and the stiff batter will look mounded in the cups.
- Bake for 18-20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove from oven and tip the muffins in their pan so the bottoms don’t get soggy. After 5 minutes, remove muffins to cooling rack. Serve plain or with butter and/or jam.