Whole Wheat Irish Soda Bread Muffins

 ARE YOU READY  FOR A WEEK-LONG OF IRISH-THEMED RECIPES? 

You'll think you struck gold with Whole Irish Soda Bread Muffins

Warm up with these delicious muffins, a take-off from Irish Soda Bread. They are the perfect start to a snowy cold March day or with your next bowl of Irish Stew (recipe forthcoming). 

The recipe was adapted from skinnytaste.com and makes 11-12 regular-sized muffins.

Ingredients:

• Baking spray
• 3/4 cup white whole wheat flour
• 1-1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons chilled butter, cut into pea-sized pieces
• 1 cup low-fat buttermilk
• 3-4 tablespoons honey or agave
• 1 large egg, beaten
• 3 tablespoons melted butter
• 3 oz. raisins, about 2/3 cup (soaked in 3 tablespoons whiskey with 1/4 cup water for 15 minutes, rinse and drain)

Directions: 

• Preheat oven to 375 degrees. Spray the muffin tin with baking spray or use paper liners.
• Soak raisins while making batter. 
• In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until the mixture resembles coarse crumbs.
• In a small bowl, stir the together buttermilk, honey (or agave), and egg until blended.
• Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.
• Spoon batter into prepared pan.
• Bake 17-18 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
• Immediaely brush mufins with melted butter.
• Cool on a wire rack for about 5 minutes before removing the muffins from the tin; finish cooling on the rack.
• Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.
  
  
  

BLACKBERRY FOOL