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Every year around St. Patrick’s Day, I bake a loaf of Irish Soda Bread and I am reminded of how much I like it. This year is no different!
However, this time around I decided that it would be really nice to bake miniature loaves of soda bread. My kids love to have their food in small, individual servings, so I knew that this would appeal to them. Also, smaller baked goods = shorter cooking time. Always a plus in my book!
Another benefit of the muffin-sized bread? You can wrap them individually and keep them in the freezer until you need them. Then just defrost one or two at a time, but leave the others frozen for another day. No waste, as nothing becomes stale before you have a chance to enjoy it.
These are a nice, subtly-sweet change from the usual dinner roll, but they’re equally good with some butter and jam for breakfast.
Here’s my recipe, which yields 6 Irish Soda Bread Muffins. However, if you prefer your soda bread in the traditional loaf form, just prepare the dough as instructed, but shape it into a round loaf instead of rolling it into balls. Then bake your loaf on a baking sheet for 40-45 minutes. Happy St. Patrick’s Day!
Irish Soda Bread Muffins
- 1.5 c. all-purpose flour plus extra for currants
- ½ c. whole wheat flour if you do not have whole wheat, just use an additional half cup of the all-purpose flour
- 2 T. sugar
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 2 T. cold butter cut into small cubes
- ¾ c. cold buttermilk
- 1 egg lightly beaten
- ½ c. dried currants I like the small size of the currants, but you can substitute raisins if you prefer
- Preheat oven to 375 degrees F. Spray six standard-size baking cups with cooking spray.
- In a large bowl, use a whisk to combine the flours, sugar, baking soda, baking powder, and salt. Cut in the butter until the mixture is crumbly.
- In a small bowl, use a whisk to lightly beat the buttermilk and egg together. Slowly stir the buttermilk mixture into the flour mixture until just combined.
- Combine the currants with ½ T. of flour and mix into the dough. It will be sticky.
- Dump the dough onto a well-floured countertop and knead it a few times and shape into a round loaf. Using a sharp knife, cut the dough into six equal pieces. Shape each piece of dough into a round ball and place one dough ball into each prepared baking cup.
- Bake for about 20 minutes, or until a toothpick comes out clean. When you tap the muffins they should have a hollow sound.
- Cool on a wire rack.