Irish Soda Muffins
Servings: 24 (1 muffin Per Serving)
Prep Time: 15
Cook Time: 15
|Serving Size 1 muffin|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 1g|| |
| ||Saturated Fat 0g|| |
|Cholesterol 0mg|| |
|Sodium 220mg|| |
|Total Carbohydrate 29g|| |
| ||Dietary Fiber 2g|| |
|Protein 3g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Raisins and whole wheat flour make these muffins heartier, as well as higher in fiber and minerals. Baking muffins instead of a loaf helps with portion control.
- vegetable oil cooking spray
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons cold unsalted butter
- 1 ½ cups raisins
- ⅓ cup egg substitute
- 1 ½ cups buttermilk
- Preheat oven to 350 F. Coat 24 regular muffin tins with the cooking spray.
- Mix the flours, sugar, salt, baking powder and baking soda together with a wire whisk.
- Cut in the batter with a pastry blender or two forks. (You will see bits of butter throughout the dough). Mix in the raisins.
- Mix the egg substitute and buttermilk together.
- Stir all the liquid into the dry ingredients with a spoon just until all are evenly wet, 10 to 15 seconds.
- Turn onto a surface lightly floured with 2 to 3 tablespoons of flour and knead 6 to 8 times. (The dough will be very soft and sticky. This is okay - no need to add more flour). Flour your hands liberally.
- Drop the batter evenly into the tins. The tins will be nearly full. Bake 15 to 17 minutes or until lightly golden brown. Remove from the tins and cool on a wire rack. Serve hot or warm.
For muffins, dry ingredients must be well mixed before the other ingredients are added. Use a wire whisk or a sifter.
If you want to make these muffins in a more traditional Irish fashion, stir in ¼ cup caraway seeds and use currants instead of raisins.