Irish Soda Bread Muffins Recipes

Steps:

• In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Steps:

• Preheat the oven to 400°F Lightly grease a standard muffin pan; or line with papers, and grease the papers.
• In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
• In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
• Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
• Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Sprinkle on the sparkling sugar.
• Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
• Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

Steps:

• Pre heat oven to 350. Put cupcake wrappers/ liners in a muffin pan.
• Combine all the ingredients except the raisins, mix with an electric mixer till well blended.
• Stir in the raisins by hand.
• Spoon the batter into muffin pan lined with cupcake wrappers. The batter is thick, I fill the cups almost full.
• Bake for 25- 30 minute (until a toothpick comes out clean).
• Allow to cool, serve with softened butter or margarine . Enjoy!

Steps:

• In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins. , Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with paper liners.
• In a medium-sized mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar, currants/raisins, and caraway seeds.
• In a separate medium bowl, whisk together the egg, yogurt, vegetable oil, and orange zest.
• Pour the wet ingredients over the dry and gently combine with a large spoon, mixing just until the batter comes together. The batter will be very thick.
• Spoon the batter into the prepared muffin cups, dividing evenly between the 12 cups. I used an ice cream scoop which made quick work of it.
• Sprinkle coarse sugar over the top of each muffin.
• Bake for 18 - 20 minutes, until a toothpick inserted into the center comes out clean.
• Remove from the oven and tip each muffin in their pan to help the steam escape and avoid soggy bottoms. Let cool for 5 minutes, then move the muffins to a rack to finish cooling enough to serve.
• Serve with butter and/or jam.