Be honest! Have you ever had really good Irish Soda Bread? I have not. But these muffins are great. Plus you can make them ahead and freeze. Perfect with your Irish Stew.
Irish Soda Muffins with White Cheddar and Rosemary
about 12 muffins
print recipe
3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup (1/2 stick) well-chilled but, cut in pieces
6 ounces coarsely grated white cheddar cheese
1/4 cup fresh rosemary,snipped finely with kitchen shears
2 cups buttermilk
1 egg, beaten to blend
Preheat oven to 350 degrees F. Generously grease two 12-cup muffin tins. Sift together flours, baking soda, salt and baking soda in large bowl. Cut in butter until mixture resembles coarse meal. Stir in cheese and rosemary. Mix buttermilk and egg and add to dry ingredients, stirring just until blended (batter will be thick). Spoon batter into prepared muffin tins. Bake until golden brown, about 20 minutes. Serve Warm.
To Freeze, cool thoroughly. Wrap tightly in aluminum foil and place in freezer baggies. To serve, bring to room temperature. Warm in oven for about 15 minutes at 300 degrees F. just before serving.
Wednesday, March 14, 2012
Subscribe to:
Post Comments (Atom)
Posts
i have had some pretty bad irish sode bread in my day and most of it was in ireland! i make a decent one though. i will be making lots of it on saturday!
ReplyDeleteI don't have white cheddar but I some lovely old sharp cheddar and I'm making these to go with our left over stew. They sound wonderful.Have a great day!
ReplyDeleteYes, Bev, I have had good soda bread, both from bakeries, one on Staten Island that closed and one in NJ (still open). I have a decent recipe, but I always think it could be sweeter. These scones sound really good. xo
ReplyDeleteHappy Soda Bread Wednesday!
ReplyDelete