Cinnamon Raisin Irish Soda Muffins

Cinnamon Raisin Irish Soda Muffins

 

This St. Patrick's Day, we celebrated a Penguins win against the Bruins with a special Irish treat! I found this recipe on the Kids Eat Right website, and added some cinnamon for good measure. These muffins are easy to make and great for any day of the year. This recipe makes 24 muffins and takes about 30 minutes to make.

 

Ingredients:

Cooking spray
3 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
6 Tbsp. cold unsalted butter
1-1/2 cups raisins
1/3 cup egg substitute
1-1/2 cups buttermilk*

 

*I didn't have any buttermilk on hand, so I used 1-1/2 cups low fat milk mixed with 1-1/2 Tbsp. white vinegar. A rule of thumb here is to mix in 1 Tbsp. vinegar for every 1 cup milk and allow to stand for 5 minutes. Works like a charm and you can't tell the difference!

 

 

 

1. Preheat oven to 350 F. Lightly grease 2 regular 12 cup muffin tins with cooking spray. Mix the flours, sugar, salt, baking powder, and baking soda until well combined. Using a pastry blender or 2 forks, cut in the butter until tiny bits of butter are blended throughout the dry ingredients. Stir in the raisins.

2. Mix together egg substitute and buttermilk in a liquid measuring cup. Stir liquid into dry ingredients and stir until just combined; do not over-mix!

 

3. Turn dough onto a lightly floured surface and knead 6-8 times (the dough is very sticky so flour your hands before kneading). Use a large spoon to drop batter evenly into the prepared muffin tins.

4. Bake 15-17 minutes, until golden brown. 

4. Remove muffins from the tins and cool on a wire rack. Serve warm with a glass of low fat milk! I may have to start making a baked treat to celebrate every Pens win - Matt loved these muffins!