Irish Soda Bread Muffins (gluten free)

Tomorrow is St. Patrick’s Day and for me it’s a clear sign that Spring is on the way. I’ve celebrated St. Patrick’s Day my entire life always wearing green and always eating something inspired by my Irish lineage.

St. Patrick’s Day has been celebrated in Ireland since the 17th century but it was really just a minor religious holiday that Catholic Priests would honor has a feast day and families would have a big meal. In the 1970’s American Irish transformed it into what we now celebrate. I think it’s at least a great excuse to eat some good food, drink some good drinks and celebrate Spring. – What’s not to love?

Soda Bread is pretty typical in Ireland and you can expect to find it served for breakfast, lunch or dinner. It’s a crumbly quick bread that is slightly sweet and traditionally has currents or raisons in it. This year I opted for a modern take on it and made Gluten Free Irish Soda Bread Muffins. To help transform the traditional buttermilk loaf recipe into gluten free muffins I referenced this recipe from King Arthur Flour.

Processed with VSCOcam with a5 preset

Here’s what you need:

  • 2 1/4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons caraway seeds
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 cup  raisins
  • 1/2 cup dried cherries
  • 6 tablespoons melted butter (or 1/3 cup vegetable oil)
  • 2 large eggs
  • 1 cup yogurt (full fat)

Here’s what you do:

Preheat oven to 400 degrees F, line muffin tin with liners, be sure to use a cooking spray and spray the liners once in tin.

  1. In a mixing bowl combine all dry ingredients, gluten-free flour, baking powder, salt, baking soda, baking powder, sugar and caraway seeds. Once combined stir in raisins until coated with flour and well incorporated.
  2. In a small mixing bowl whisk together the melted butter, eggs and yogurt.
  3. Pour wet ingredients into dry and combine just until everything is well incorporated and there are no dry spots. Do not over mix.
  4. Using a tablespoon or a cookie/muffin scoop fill muffin liners. Muffins will not rise very much so be sure to fill liner completely.
  5. Top with large crystalized sugar
  6. Bake for 18-20 minutes, should be golden brown on top and when toothpick inserted in center comes out clean.

Processed with VSCOcam with a5 preset

Hope you wear the tiniest bit of green tomorrow and in the least enjoy an Irish whiskey or Guinness!




Comments are closed.