Whole Wheat Irish Soda Bread Muffins (1 muffin = 1 serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 172.1
- Total Fat: 5.0 g
- Cholesterol: 28.8 mg
- Sodium: 266.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.5 g
View full nutritional breakdown of Whole Wheat Irish Soda Bread Muffins (1 muffin = 1 serving) calories by ingredient
Number of Servings: 12
Ingredients
-
2 cups all-purpose whole wheat flour
3 Tbs granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup butter
1 cup buttermilk (lowfat is fine)
1 large egg, beaten
¾ cup currants
1 1/2 tsp caraway seeds (optional)
Directions
1. Preheat oven to 375°F. Grease small muffin tins or large muffin tins.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants and caraway seeds (if using).
3. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.
4. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.
Yield: 12 regular- sized muffins or 5 large
Recipe Source: Mostly Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BRIDGET293.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants and caraway seeds (if using).
3. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.
4. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.
Yield: 12 regular- sized muffins or 5 large
Recipe Source: Mostly Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BRIDGET293.