Wednesday, March 14, 2012

Brilliant Brunch: Irish Soda Bread Muffins

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Do you know the muffin man?  In our house, we don't know the muffin man but we DO know the muffin mom!  In fact that is Mom's moniker in our house--the muffin mom.  As I've mentioned numerous times, friends, family, colleagues, and neighbors alike all love my momma's muffins.  Not THOSE kinds of muffins--muffins that you eat, silly.  Is it just me that thought that?  If so, ignore me and keep reading.  If not, well, ignore me and keep reading.

Mom has a cookbook that has been a part of my childhood called 1,001 Muffins...and a variety of other treats.  Obviously, knowing Mom is the muffin mom, the muffin pages are worn with splatters, fingerprints, and additional recipes.  Mom sticks recipes into the book whenever she finds something interesting.

Dad loves Irish Soda Bread, so these muffins were a good cross between Mom's favorite food and Dad's favorite Irish treat.  They are great for breakfast on the go, but they could be even better this Saturday morning to wake up the family!  Keep in mind the oats have to soak overnight in the milk so put that in Friday night for freshly baked muffins on Saturday morning.
Irish Soda Bread Muffins (adapted from here - page 179)
Serves:  12 (12 muffins)
1 cup oats
1 cup buttermilk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup raisins
1 large egg
1/4 cup light brown sugar
1/3 cup salted butter, melted

The day before baking, combine oats and milk in a small bowl.  Cover and refrigerate overnight.  When you're ready to bake, preheat the oven to 400 degrees F.  Lighly grease muffin pan and set aside.  In a large bowl, blend together the flour, baking powder, baking soda, and raisins.  In another bowl, beat the egg until foamy.  Beat in the brown sugar and butter.  Stir in the oat mixture until well-combined.  Then, slowly add the flour mixture until the dry ingredients are just moistened and incorporated.  Pour evenly into the muffin cups.  Bake for 15-20 minutes, until the muffins are baked through.  Serve warm, or cool as you desire.

They stay up to a week in an airtight container, but I bet these won't even last past Saturday!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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