Irish Soda Bread Muffins

Traditional Irish soda bread is pretty bland. A quick bread that’s good with a stew or smothered in butter and jam, but on it’s own isn’t very appealing. Adding dried cranberries and candied orange peel sweetens what otherwise would be tasteless. I’m using about a third graham flour with all purpose flour, and some added wheat germ for taste and health. Good Irish butter and a little whiskey are fun, optional ingredients that give these muffins a little more richness and Irish appeal. Enjoy these muffins as a brunch starter, in the afternoon with tea, or kept in the freezer to be removed the night before for a quick— on the go— breakfast.

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Irish Soda Bread Muffins

1 1/4 cups/ 6 ounces all-purpose flour
1 cup/ 3 ounces whole wheat flour, or graham flour (alternately, you can use all all-purpose flour)
2 tablespoons sugar
1 tablespoon wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dried cranberries
2 tablespoons butter, room temperature
2 tablespoons candied orange peel, chopped*
3/4 cup + 1 teaspoon buttermilk, yogurt, or kefir (or combination)
2 tablespoons + 1 teaspoon Irish Whiskey

Combine flour, sugar, baking powder, baking soda, salt, and orange peel or caraway seeds, if using, whisk together. Add dried cranberries and butter. Using your finger tips, rub together the butter and flour mixture until small crumbs form and cranberries are separated. Add the candied orange peel and stir to combine.

Mix together 3/4 cup buttermilk/yogurt/kefir and 2 tablespoons Irish Whiskey, stir well. Stir into dry ingredients only until moistened, being careful not to over mix. Spray a muffin tin with non-stick cooking spray or butter and flour the tin. Use an ice cream scoop to transfer the batter into the tin.

Mix 1 teaspoon Irish Whiskey with remaining buttermilk and brush the top of the unbaked muffins and sprinkle the top with sugar.

Bake at 350 degrees for about 15-20 minutes or until golden and bread sounds hollow when thumped on bottom. Cool muffins on wire rack. Muffins can be frozen and toasted.

Bread Baking 101

(y)our daily bread.

Bread is the staple of the world’s cultures. From every continent you’ll find a variation of bread in one form or another. Naan, bagels, peasant bread, etc. all have three ingredients in common; flour, water, and salt. In our first bread baking class we will teach you how to make a great no-knead bread, a pizza that doesn’t include the generic tomato sauce, a quick soda bread that takes less than an hour, and a quick flat bread. We’ll explain the difference between the different leavenings; yeast, baking soda, baking powder, and wild yeast. As well as, the different flours out on the market and how to utilize them in your home baking.

This class is for beginning and intermediate bakers who want to make a great loaf of bread without hours and days or preparation. Come prepared to play in the flour, eat the best pizza you can find in San Francisco (does anyone know of a great pizzeria in the city?), and leave with breakfast for the next day.

Our cooking tutorial will be held on Tuesday, March 29, from 6:30 – 9:00 pm and Tuesday, April 12, from 6:30-9:00 pm at Velcrow studio, 900 Tennessee Street #21 @20th St. in the Dogpatch district of San Francisco. Cost is $50 and includes detailed recipes for everything we prepare and serve.

Purchase your tickets at our Eventbrite page.

Be sure to hurry, as space is limited!