Muffinize Your Irish Soda Bread

Irish Soda Bread Muffins

March 13, 2014   17 Comments

The St. Patrick’s Day posts keep coming here on Snack Girl. I’m not Irish but I like to celebrate.

St. Patrick’s Day gives me a reason to make something different for my family instead of the same old same old. We wear green, put on Celtic music, pretend we can clog dance, and eat kale chips.

March is one of those months when you have to make your own excitement.

I happen to love Irish soda bread. I see the loaves in the supermarket and want to buy them but I stop myself because I have a rule about sweet baked goods: If I don’t bake it myself, I don’t eat it.

“Muffinize “is a new word that all the kids will soon be using. You take a BIG bake good and turn it into muffins. This works with Irish soda bread because it is already a bit scone like.

This recipe calls for caraway seeds. These are used in rye bread for the spice and have an anise-like flavor. I happen to love them in this bread but if you don’t want that tangy flavor, simply don’t add them.

My recipe is a riff on one that I found on King Arthur Flour’s website. I cut the amount of butter in the recipe by 2/3 and increased the amount of buttermilk. It works and if you want them to be more buttery – spread some on the outside when they are warm – yum!

These are a wonderful St. Patrick’s Day treat.

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Irish Soda Bread Muffins Recipe

Makes 16 muffins, 1 per serving

1 ½ cups all-purpose flour
3/4 cup white whole wheat flour (such as King Arthur brand)
2 teaspoons baking powder
¼ teaspoon baking soda
1/2 teaspoon salt 1/3 cup sugar
1 ½ cups raisins or currants
½ teaspoon caraway seeds (optional)
1 large egg
1 ¼ cups buttermilk
2 tablespoons butter, melted

Preheat oven to 400F. Get out a 12 muffin pan and a 6 muffin pan and lightly grease them (put water in the extra cups so that they don’t warp).

In a large mixing bowl, mix all-purpose flour, wheat flour, baking powder, baking soda, salt, sugar, raisins and caraway seeds (if using). Mix in egg, buttermilk, and butter until blended.

Spoon the batter into the muffin cups filling the cups ¾ full. Bake the muffins for 15-20 minutes until a butter knife inserted into center of muffin comes out clean.

Enjoy warm or at room temperature.

For one muffin = 143 calories, 2.2 g fat, 1.1 g saturated fat, 29.1 g carbohydrates, 13.4 g sugar, 3.4 g protein, 1.4 g fiber, 200 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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17 Comments:

These look great!

on March 13, 2014

Sorry Lisa, these are not Irish Soda Bread! ISB is always baked with the butter worked into the flour mixture. This allows the moisture in the butter to create steam and produce a flakier finished product.In addition, baking a large loaf represents a portion that is shared by the family, not an on-the-go snack item.i'd hate to see the tradition of an ISB go by the wayside.

on March 13, 2014

They look good to me, and portioned so that one doesn't go out of control.
I would definitely give em a go.

on March 13, 2014

THANK YOU! I don't care if its not real ISB, but I have recently begun making changes because my clothes and scale have told me I reached a very unhappy place. And I LOVE Irish Soda Bread and was staring at a loaf of it yesterday in the supermarket in forlorn longing... but I only just started my journey three weeks ago and if I stop now...Anyway, I needed this so much! Thank you!!!

on March 13, 2014

I think this is a great idea! I love Irish Soda Bread also but don't want to buy a whole loaf for myself and also for the reasons you stated Lisa - too much fat and sugar in purchased baked goods. I am going to try these for sure. Thanks!

on March 13, 2014

I have never tried ISB and I am of Irish descent! Can't wait to give these a try this St. Patty's Day!

on March 13, 2014

Hi, thanks for the idea. I may take great aunt Lucille McCauliff's recipe and "muffin" it. It will have the butter but the portions will help keep me in line.

on March 13, 2014

I am a little confused.
I read the article and would like to try it but there is no mention of salt in the list of ingredients and when you read the directions it mentions salt.

on March 13, 2014

What a great idea! Worth a try when you are trying to stay healthy. Good luck on your journey, Aleya!

on March 13, 2014

@Nancy - thank you! I added the salt to the recipe and adjusted the sodium grams. You are the best!

on March 13, 2014

It is not only the butter but the buttermilk as well that makes soda bread so tender and moist. I would add 1/2 teaspoon of baking soda. It works chemically with the buttermilk.

When using baking soda in any recipe, put it in the oven right away because the chemical reaction starts immediately with the addition of the baking soda.
I agree that it should be baked in one large loaf as this makes for longevity and makes it more tender. Goods baked with buttermilk tend to stay fresh much longer.

It is a tradition to have a large loaf to "break bread" with guests and family but I do understand the desire to have it for a snack.

Diabetics will probably not want ISB as a snack because of the carbs but this bread goes perfect with a great Irish stew or braised chicken and veggies.
Happy Saint Patrick's Day!

on March 13, 2014

I am Irish and first its St. Paddy's Day not St. Patty's Day. It's for St. Patrick and in Ireland the nickname for Patrick is Paddy. Secondly the true Irish Soda Bread does not contain caraway seed or wheat flour. It's made from flour, buttermilk, baking soda, baking powder, eggs, sugar and raisins. Before baking your loaf you place a cross in the middle of the loaf and coat it with some of the egg left over.

on March 13, 2014

Thank for the idea! You are so creative. What amazes me at times are the critical comments you get. Don't take them personally as I am sure they have a lot more to do with the people sending them than anything you may have published on this website. Cheers, from Toronto, Canada

on March 13, 2014

YUM! These will go great with my corned beef and cabbage, thanks for sharing!

on March 13, 2014

I dont think snack girl's blog is about posting good ol traditional recipes done the way they have always been.. it's great to see things done in new ways! Love the creativity and ideas :)

on March 14, 2014

I don't usually comment on recipes but I have to say that this recipe was great. I have eaten Irish Soda Bread before but never made it. This was so easy and they came out great. The only changes I made were that I used Domino Light Sugar/Stevia blend instead of sugar and instead of 16 large muffins I made 12 large and 12 mini muffins. Definitely a make again as my husband says!

on March 14, 2014

What a great recipe! OK, so it's not traditional ISB, but we are looking for healthy alternatives here on Snack Girl's blog. I had made ISB a few times in the past and needed a hacksaw to cut it. These were sooo yummy!
I actually made the buttermilk with 1% milk and lemon juice (google how to make your own http://bit.ly/1iXecGc) and I let it sit for about 15-20 minutes instead of the 5 mins it calls for).
This will be my St. Paddy's Day ISB from now on. Thank you!!

on March 17, 2014


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