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Whole Wheat Irish Soda Bread Muffins
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| Whole Wheat Irish Soda Bread Muffins skinnytaste.com/2010/03/whole-wheat-irish-soda-bread-muffins.html These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea. Plus, making them in muffin tins is perfect for better portion control. I first posted these back in 2010, and almost forgot just how good these were! I used a combination of King Arthur unbleached white whole wheat flour with unbleached all purpose flour, and the flavor and texture was perfect – they don't taste whole wheat at all. If you like caraway seeds in your bread, you can add about an eighth of a teaspoon. Whole Wheat Irish Soda Bread Muffins Skinnytaste.com Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g Ingredients: baking spray | |
| 1 cup | white whole wheat flour |
| 1 cup | unbleached all-purpose flour |
| 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | kosher salt |
| 3 tbsp | chilled butter |
| 1 cup 1% | buttermilk |
| 3 tbsp | honey or agave |
| 1 large | egg, beaten |
| 3 oz | raisins, (about 2/3 cup) |
Directions:
Preheat oven to 375°F. Spray muffin tin with baking spray.
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 mixture resembles coarse crumbs.
In a small bowl, stir 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 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.
Adapted from Recipe Girl
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