SWEET AND SAVORY SODA BREAD MUFFINS

There are many versions of Irish Soda Bread as you travel throughout Ireland. This is nice because it has a bit of sweetness, not too much, and the caraway seeds add a hint of citrus and earthiness. Lather on some rich Irish butter while they are still warm. They’re great on their own or as an accompaniment to a soup and salad dinner or with a rich lamb or beef stew.

Ingredients

3 cups of all-purpose flour 

1 cup granulated sugar

2 tablespoons granulated sugar for topping

1 tablespoon baking powder

1 teaspoon salt

¼ teaspoon baking powder

1 tablespoon caraway seeds

1 cup currants (golden raising or raising can be substituted)

1 ¾ cup buttermilk

1 large egg 

¼ cup melted butter

Preparation

Pre-heat oven to 400 degrees and line a 12-count muffin pan with paper liners.

Sift dry ingredients together all-purpose flour and baking soda in a large mixing bowl.

Add the currants and caraway seeds.

Whisk buttermilk and egg together and mix into the dry ingredients along with the melted butter. Do not overmix.

Divide batter into the muffin cups using a scoop.

Bake until a toothpick comes out clean. 25 -30 minutes.