Saturday, March 21, 2009

My Kitchen, My World- IRELAND

Close followers of the travels of My Kitchen, My World, might point out that we have already been to Ireland. True. But with St. Patrick's Day this week, Andrea and I (my co-host, from Nummy Kitchen), couldn't resist getting in the spirit and returning. I was knocked out by the flu this week, so plans of a big meal were stymied. However, I did whip up some Irish Soda Bread muffins to put us in the spirit at breakfast time. These turned out light and fluffy, which is not how I remember the soda bread I was given in elementary school along with irish flag jello. I made them with raisins, which is what I had, rather then the more traditional currants and caraway seeds. These are a easy, simple muffin that is at home on the breakfast table any day of the year.


I am aware of how crap-tastic my photos have been lately. 
 Fancy camera being fixed.  Back tomorrow.  Sorry to offend the eyes.


Irish IRISH SODA BREAD MUFFINS
www.RecipeGirl.com
2 cups all-purpose flour
3 Tbs granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup butter
1 cup buttermilk (lowfat is fine)
1 large egg, beaten
¾ cup currants or raisins
½ tsp caraway seeds (optional)

1. Preheat oven to 375°F. Grease small muffin tins or large muffin tins.

2. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants/raisins and caraway seeds (if using).

3. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.

4. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.

Yield: 12 regular- sized muffins or 5 large

4 comments:

Michelle Dargen said...

What a great idea! Your soda bread would be perfect with a cuppa tea. :)

Andrea said...

Oh no, sorry you have the flu! Hope you are feeling better soon :) Those muffins look so delicious and moist, what perfect grab and go breakfast.

Natashya said...

Great way to do soda bread - perfect for a little muchie on the go.

Colleen said...

I love the idea of doing muffin sized soda bread!