Guittard Irish Soda Bread Muffins
Inspired by Irish Soda Bread, we’re redesigning a tradition by adding chocolate chips to accompany the raisins and switching from the traditional caraway to anise seeds. These can also be made with all whole wheat flour.
Servings: 1 Dozen
Equipment
- Oven
- Muffin Tin
- Nonstick Cooking Spray
- Large Bowl
- Whisk
- Rubber Spatula
- Toothpick
- Cooling Rack
Ingredients
- 1 cup Whole Wheat Flour (unsifted)
- 1 cup All-Purpose Flour (unsifted)
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Anise Seed
- ½ tsp Salt
- ½ cup Granulated Sugar
- ½ cup Guittard 63% Extra Dark Chocolate Baking Chips
- ½ cup Raisins (golden or dark)
- 1½ cup Buttermilk
- 1 Large Egg
Instructions
- Preheat oven to 350ºF. Lightly coat the inside of 12 muffin forms with non-stick spray or oil.
- In a large bowl uniformly combine flours, baking powder, baking soda, anise seed, salt, sugar, ½ cup Guittard 63% Extra Dark Chocolate Baking Chips, and raisins.
- Measure the buttermilk and lightly beat in the egg. Stir liquid into the dry mixture stopping when there are still some dry clumps, to keep the muffins tender.
- Scoop the batter into prepared muffin cavities, evenly filling them almost to the top.
- Bake 20-25 minutes or until tops are golden brown and slightly risen. A toothpick inserted in the center will test clean. Remove from oven and cool on rack.
- When muffins are cool enough to handle, remove from tin and serve or continue cooling on rack.Enjoy!