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
1½ cups raisins
⅓ cup egg substitute
1½ cups buttermilk
Before you begin: Wash your hands.
- 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 butter 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.
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.
Serving size: 1 muffin