Irish Soda Bread Muffins
User Reviews
5
Irish Soda Bread Muffins
Description
This recipe starts with dry ingredients of plain flour, salt, bicarbonate of soda, and baking powder mixed thoroughly. Wet ingredients—egg beaten with melted butter and buttermilk—are combined with the dry. Chopped herbs (chives, spring onion, dill) and grated cheddar cheese are folded into the thick batter. The batter is divided evenly into a muffin tin and baked at 190°C (375°F) until golden and cooked through.
The muffins develop a slightly crusty exterior with a soft, fluffy interior balanced with the mild tang of buttermilk and a savory herbal-cheese aroma. Their size and shape make them convenient for portion control and serving alongside soups or salads or as a standalone snack.
Using paper muffin cases may cause sticking while still warm, so cooling before peeling is advised. Alternatively, greasing and flouring the tin, or using silicone cases, can ease removal. A skewer test confirms doneness, and these muffins hold their shape well after baking.
Ingredients
- 250 g plain flour ( 2 cups)
- 250 ml buttermilk 1 cup
- 50 g butter ¼ cup, melted
- 1 medium egg
- 1 teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 1 tablespoon chives chopped
- 2 tablespoon spring onion chopped
- 1 tablespoon dill chopped, fresh
- 1 teaspoon salt
- 1 cup cheddar cheese grated
Instructions
- In a large bowl, sift the flour, add the salt, bicarb of soda and baking powder, and mix well.
- In a jug, crack the egg, and use a fork to beat it well.
- Pour over the melted butter, and mix.
- Add the buttermilk to the egg mixture, and mix again.`
- Pour the wet ingredients over the dry ingredients, and add the chopped herbs and cheese.
- Use a spatula to mix everything to a thick batter.
- Preheat the oven to 190 degrees Celsius ( 375 Fahrenheit, 170 fan).
- Either grease and flour a 12-hole muffin tin or use paper cases.
- Divide the batter evenly between each muffin cavity, and bake for 17-20 minutes until the muffins are golden, well risen, and a skewer inserted in the middle comes out clean.
Notes
- Allow muffins to cool before removing paper cases to avoid sticking.
- Grease and flour muffin tins as an alternative to cases for easier removal.
- Silicone muffin cases provide a non-stick option for baking.
- Check for doneness with a skewer; it should come out clean from the middle of muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 402mg | 17% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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