Irish Soda Bread Muffins | recipegirl.com

Like my family's beloved Italian coil cookies that we only make at Christmas time, the end of February marks the beginning of Irish Soda bread season in my house. I have no idea why we limit ourselves to only having these favorite foods at certain times of the year, but I guess the allure and tastiness would wear off if they were available, say in June!
Although we have not a teeny-weeny ounce of Irish blood in us, my mom always made Irish Soda bread during this time of the year (and my dad always requests the dreaded corn beef and cabbage on St. Patty's day too- ICK!).

Last year, I stumbled upon this recipe while on a baking spree while home on maternity leave. It is by far, the best ISB recipe I have tried- I think the trick is making Irish Soda muffins- they don't come too dry- they are DELICIOUS, and super easy too! Bella and I just whipped up a batch- the first of many until March 17th!
ENJOY!!

"IRISH SODA BREAD MUFFINS
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2 cups all-purpose flour
3 Tbs granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup butter
1 cup buttermilk (I used nonfat and it was great!)
1 large egg, beaten
¾ cup raisins

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: 9 regular- sized muffins or 5 large
Recipe Source: Mostly Muffins"