Irish Soda Muffins

Very moist and tasty. I'm not sure If I did something wrong (I followed the directions exactly except for omitting the raisins), but the batter was more like biscuit dough, it was very thick. Otherwise, they were great and I will make them again.

Absolutely delicious! More like a scone than a muffin; everyone loves them. I always make a double batch, yielding 12 muffins. I used vegetable oil and increased the amount of raisins. Only need 15 minutes to bake & removed them from pan immediately.

Ingredients

• 1/4 cup plain nonfat Greek yogurt — at room temperature
• 3/4 cup dried currants
• Optional: 2 tablespoons sparkling sugar
• 1 1/4 cups whole wheat flour — use white whole wheat flour for a milder flavor
• 1 cup all-purpose flour
• 1 cup nonfat milk — plus 1 tablespoon, at room temperature
• 1/4 cup unsalted butter — melted and cooled to room temperature
• 1/2 cup granulated sugar
• 2 teaspoons baking powder — I recommend aluminum free
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon caraway seed
• 1 large Phil’s Fresh Egg — at room temperature

Instructions

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously grease a standard 12-cup muffin tin with nonstick spray.
2. In a large bowl, stir together the whole wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and caraway seed. In a separate bowl, whisk together the egg, milk, butter, and Greek yogurt. Make a well in the center of the dry ingredients, then pour the wet ingredients into it. Stir just until combined. Fold in currants.
3. Divide the batter among the muffin cups and sprinkle the tops with sparkling sugar, if using. Bake the muffins for 13 to 15 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 5 minutes, then remove the muffins to a rack to continue cooling. Enjoy warm, topped with butter, jam, a slice of cheese, or on their own.