Gluten-Free Irish Soda Bread Muffins




photo courtesy of king arthur flour

Celebrate St. Patrick's Day with the taste of Irish soda bread in the form of a muffin that's easy to dispense. Bring them to the office, stick them in the freezer or offer them to your favorite bartender. In this recipe, sour cream or yogurt is added instead of the traditional sour milk or buttermilk — this is the agent that helps the baking soda give rise to the soft flour. Irish soda bread was not actually invented in Ireland. The recipe and the baking soda came from America, but it was quickly adopted across the ocean because yeast and hard wheat were more expensive. Don't want the gluten-free version? A similar recipe using wheat flour can be found online at kingarthurflour.com.

Makes 12 muffins

2 1/4 cups King Arthur Gluten-Free Flour
2 teaspoons baking bowder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups currants (first choice) or raisins
1 1/2 to 2 teaspoons caraway seeds, to taste
2 large eggs
1 cup yogurt or sour cream*
6 tablespoons melted butter or 1/3 cup vegetable oil
Coarse sparkling sugar, for topping; optional but good
*For best results, use full-fat yogurt or sour cream. Non-fat will yield an unpleasantly tough muffin; lower-fat will make an acceptable but less-tender muffin.

Preheat the oven to 400 degrees F. Lightly grease a standard muffin pan, or line with papers that have been greased.

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

In a separate bowl, whisk together the eggs, yogurt or sour cream, and melted butter or oil.

Stir together the wet and dry ingredients. As soon as everything is evenly moistened, stop stirring; this batter doesn't need beating.

Spoon the batter into the prepared pan; a muffin scoop works well here. The stiff batter will be mounded in the cups. Top with sparkling white sugar, if desired.

Bake the muffins for 18 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait five minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Light and Shadows
    Art needs contrast — a spot of white to define darkness in a painting, a sculpture of granite...
  2. Durham's New Hop + grind Restaurant
    The new Hop + grind burger spot gets it right.
  3. The Future of New Hampshire
    Where is the state headed? How will decisions about energy, education, tourism, roads and...
  4. Discovering Henniker
    An easy ski getaway in the "North Conway of the South."
  5. Snow Bond
    Three friends set out on three winter adventures. In one trip they hit the trails with both fat...
  6. Documentary Filmmaker Rebecca Howland
    Meet busker Rebecca Howland who left her day job to become a documentary filmmaker.
  7. Waterville's Mysterious Castle Ruins
    The odd story of Waterville Valley’s castle tower.
Edit ModuleShow Tags Edit ModuleShow Tags