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Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. —Lorraine Ballsieper, Deep River, Connecticut
This recipe is:
Quick
Nutritional Facts 1 muffin equals 235 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 247 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Irish Soda Bread Muffins in Country Extra March 2006, p49
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Reviewed on Jan. 23, 2012 by skywaitress
I also skipped the caraway seeds. I used poppy seeds. excellent!
Reviewed on Jan. 10, 2012 by chocolatecookies
These are good muffins. To enhance the flavor, sometimes I add 1 tsp. cinnamon, 1/8 tsp. cloves and 1/2 tsp. nutmeg to the flour mixture (but they are good without the extra spices). I also make a cinnamon sugar mixture to sprinkle on the top of the muffins before baking. We don't like caraway seeds, so I leave these out. If my raisins are a little dried out, I plump them first by soaking them in hot water for a few minutes and then drain them well before adding to the batter. These muffins keep well at room temperature so they are good for mailing to family and friends.
Reviewed on Jul. 30, 2011 by cottoncandyhigh
I love to makes these all the time. Always turn out excellent.
Reviewed on Mar. 22, 2010 by carolhemp
Everyone on St. Patrick's Day loved them...guests were wrapping an extra one to take home.
Reviewed on Mar. 11, 2010 by mavarnee
I have a family recipe I've used for years, but was in a hurry and tried these. I don't put in the caraway seeds, I add a bit more sugar, use egg whites instead of the egg, and use low fat buttermilk. I soak the raisins in hot water for a few minutes, to plump them up. I drain them and pat dry with paper towels before putting them in the batter.Great!
I have a family recipe I've used for years, but was in a hurry and tried these. I don't put in the caraway seeds, I add a bit more sugar, use egg whites instead of the egg, and use low fat buttermilk. I soak the raisins in hot water for a few minutes, to plump them up. I drain them and pat dry with paper towels before putting them in the batter.
Great!
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