Thursday, May 22, 2008
Soda Bread = Better Than Soda Muffins
A while back I made soda bread and Glenn and I really liked it. Glenn always brings me home the Bon Appetit Magazine from work and as he was going through it, he spotted a recipe that intrigued him. This was Giant Soda Muffins. Soda Bread is super easy to make and I figured I could just whip those together while the ice cream was being mixed and the brownies from hell were baking because I only need a bowl and a wooden spoon.
Giant Soda Muffins
nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter at room temperature
1 cup raisins
1 1/4 cups buttermilk
1 large egg
Preheat oven to 400 degrees F. Spray a jumbo muffin tin (1 cup capacity) with nonstick spray.
Whisk next six ingredients in a large bowl.
Add butter. Using fingertips, blend butter into mixture until it is incorporated and it starts to forms crumbs.
Whisk buttermilk and egg together. Add to dry ingredients and stir to blend.
Spoon batter into muffin cups.
Bake muffins until tester inserted into center comes out clean, about 23 minutes.
Remove muffins from pan and cool slightly on rack before serving.