The following recipe and photography were provided by Food Scientist Kathleen Ann of Bread Over Heels.
This recipe combines the festivity and unique flavor profile of Irish Soda Bread with the American spin of a muffin. Bursting with juicy raisins and with the unique flavor profile of caraway seeds and a touch of cardamom, the result is a slightly savory, slightly sweet muffin with amazing flavor.
I also snuck some whole grains in for fiber and protein- traditional Irish soda bread is often made with a coarse wholemeal flour, and to mimic that flour with a more readily available whole grain, I incorporated freshly ground rolled oats resulting in a muffin with some heft to each bite. As an additional plus, the muffin format makes these grab-and-go breakfast friendly. Happy baking!
- Cook time:
- Prep time:
- Total time:
- 1 1/4 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. caraway seeds
- ½ tsp. ground cardamom
- 1 cup raisins
- 1 egg, room temperature
- 1 cup buttermilk, room temperature
- 6 Tbsp. salted butter, melted and cooled slightly
- Preheat oven to 400 F. Line a muffin tin with muffin liners.
- Add oats to a food processor. Process for about 30 seconds or until oats are mostly ground to a flour, with some pieces of whole oat still visible.
- In a large bowl, combine processed rolled oats, flour, sugar, baking powder, baking soda, caraway seeds and ground cardamom. Whisk to mix thoroughly. Add raisins and stir to combine.
- In a medium bowl, whisk together egg, buttermilk and butter.
- Add wet mixture to dry mixture and stir until just combined and no flour streaks remain. Batter will be thick and shaggy.
- Deposit batter into prepared muffin tin, filling ¾ of the way full. Bake for 15-20 minutes or until tops are golden brown. Let cool on wire rack for 10 minutes before serving.