Irish soda bread, turned muffin for a quick, portable snack or breakfast.
Category: Breakfast, Snacks
Yield: 12 muffins
Ingredients
2 cups all-purpose flour
3 Tbsp granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
1 cup buttermilk
4 Tbsp (1/4 cup) butter, chilled
¾ cup dried currants (substitute raisins)
Instructions
Preheat oven to 375 F. Line or grease a muffin tin and set aside.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
In a smaller bowl, combine egg and buttermilk and whisk well to combine.
Using a pastry cutter or two knives, cut the butter into the flour mixture until the mixture resembles pea-sized crumbs.
Pour buttermilk mixture into flour mixture and stir to combine. Fold in currants.
Divide batter evenly in muffin cups and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for five minutes, then transfer to a wire rack to cool completely.