Irish Soda Bread Muffins #MuffinMonday

I baked these muffins up as part of my St. Patrick's Day festivities but they are such a delicious combination of savory and sweet that they need to be made more than just once a year.

It's time for Muffin Monday..............

Stacy of Food Lust People Love invites us to join her on the last Monday of each month in sharing muffin recipes.  This month I made these delicious Irish soda bread muffins and served them with our entrees of Corned Beef with Cabbage and Lamb Stew.  

Let's see what muffins the others are sharing this month........

• Blood Orange Yogurt Muffins from Jolene's Recipe Journal
• Cardamom and Orange Sourdough Muffins from A Messy Kitchen
• Cheddar Cheese Muffins from Palatable Pastime
• Cheesy Spelt Mini Muffins from Food Lust People Love
• Irish Soda Bread Muffins from A Day in the Life on the Farm
• Sourdough Hot Cross Buns from Zesty South Indian Kitchen
• Sourdough Multi-grain Grape Muffins from Karen's Kitchen Stories

These muffins are slightly sweet but savory enough to serve with dinner.  They were also delicious with my coffee for breakfast the following day.

Breads, Muffins, Raisins, Caraway seeds

Breads

Irish

Yield: 12 Muffins

Author: Wendy Klik

Irish Soda Bread Muffins

I baked these muffins up as part of my St. Patrick's Day festivities but they are such a delicious combination of savory and sweet that they need to be made more than just once a year.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 3 c. flour
• 1 c. raisins
• 1/2 c.+ 2T sugar
• 1 T. caraway seeds
• 1 t. salt
• 1 T. baking powder
• 1/4 t. baking soda
• 1 c. milk
• 1 t. lemon juice
• 1 egg
• 1/4 c. butter, melted and cooled

Instructions

1. Combine the milk and lemon juice, set aside for 5 minutes.
2. Place the flour, raisins, sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl and stir to combine. Create a well in the center.
3. Whisk together the milk, butter, and egg. Pour into the well of dry ingredients and mix just until incorporated.
4. Divide the batter between 12 muffin cups that have been liberally treated with baking spray and bake in a preheated 400* oven for 20 minutes, until risen, lightly browned and a skewer inserted removes cleanly.
5. Let cool in pan for 10 minutes before removing to a wire rack to finish cooling.

Notes

Adapted from a recipe found at allrecipes.com

Nutrition Facts

Calories

235.43

Fat (grams)

5.33 g

Sat. Fat (grams)

2.99 g

Carbs (grams)

43.2 g

Fiber (grams)

1.87 g

Net carbs

41.31 g

Sugar (grams)

9.4 g

Protein (grams)

4.81 g

Sodium (milligrams)

373.54 mg

Cholesterol (grams)

26.25 mg

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