How To make Irish Soda Muffins
1 c Quaker Oats, uncooked
-- (quick or old-fashioned) 1 c Buttermilk or sour milk*
1 Egg
1/3 c Margarine or butter; melted
1/4 c Brown sugar, firmly packed
1 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 c Raisins
Combine oats and buttermilk; refrigerate 1 hour or overnight. Heat oven to 400 F. Grease 12 medium muffin cups or line with paper baking cups. In large bowl, combine egg, margarine and brown sugar; mix well. Add oat mixture alternately with combined dry ingredients to egg mixture, mixing just until dry ingredients are moistened (batter will be slightly lumpy). Stir in raisins. Fill prepared muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in glass measuring cup. Add enough milk to equal 1 cup; mix well. Let stand 10 minutes.
NUtrITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates 23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
How To make Irish Soda Muffins's Videos
Simple Traditional Irish Soda Bread
Traditional Irish Soda Bread Recipe
450g | 3⅔ cups of Plain Flour
350ml | 1 ½ cups of Buttermilk
¾ tsp Baking Soda/Bicarbonate of Soda
¾ tsp of Salt
Bake at 220 C for 15 minutes then lowered to 180 C for a further 30 minutes
Fan oven - 200C for 15 minutes then at 160C for 30 minutes
Substitute: If you have no buttermilk add 2 tablespoons of vinegar to 350ml of milk. Let it stand for about 5 minutes before adding it to the dry ingredients. You can also use natural or Greek yoghurt. If Its too thick add a drop of water
Some flours hydrate differently so you may need to add a drop more buttermilk. Aim for the consistency in the video
All the best,
Chris ☘️
#sodabread #stpatricksday #noyeastbread
Cooking with Chef Rob - Irish Soda Bread Muffins
Irish Soda Bread Muffins
with Simply Creative Chef Rob Scott
Ingredients:
Softened butter for the muffin cups
2 cups unbleached all-purpose flour
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch
cubes
½ cup raisins
1 teaspoon caraway seeds (optional)
1 cup buttermilk
Directions:
Position an oven rack in the center of the oven and or heat the oven to 375 degrees. Butter ten 3-by-1 ½ inch muffin cups.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse meal with
some pea-sized pieces. Add the raisins and the caraway, if using, and toss to coat with the flour mixture. Stir in the buttermilk and mix just until combine into a stiff dough.
Using 1/3- cup food portion scoop, spoon the dough into the muffin cups. Using a knife put an X in the top of each muffin.
Bake until the muffin tops are golden brown and spring back when pressed with a fingertip, 20-25 minutes. Remove from the
pan and let cool on a wire cooling rack for 5 minutes. Serve warm.
*Makes 10 muffins*
Irish Soda Bread Muffins
Quick and easy homemade irish soda bread in muffin form.
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 large egg
1/2 cup butter, melted
1 1/2 cups milk
INSTRUCTIONS
Preheat oven to 400 F. Grease a 12 cup muffin pan with non-stick cooking spray. In a large bowl, whisk together flour, salt, and baking soda.
Add in eggs, melted butter, and milk. Whisk until smooth. Evenly divide batter between the prepared muffin tin. Bake for 15-20 minutes.
Baking to Share: Quick Breads and Muffins— Irish Soda Bread
Learn how to bake Zoë’s Irish soda bread with whole wheat flour and dried cherries. This simple recipe requires little kneading, no resting time and is customizable with both savory and sweet add-ins.
Stay connected with us:
magnolia.com
follow us @magnolia