Have you ever left with lots of leftover ingredients after baking? Then never see the light of days until you clean the fridge?
Yup, that’s me – most of the time. Every time I bake for an order, I will buy a new box of buttermilk. Lately, I have been making a lot of my ultimate chocolate cake that I have 2 half boxes of leftover buttermilk in the fridge!
I didn’t want to make another cake so after a quick search, I’ve decided to make these simple soda bread muffins. Surprisingly I have most of the ingredients including the caraway seeds! I’ve substituted whole wheat flour/wholemeal flour for all purpose flour/plain flour. The recipe asks for butter or vegetable oil. I’ve decided to use vegetable oil.
The muffins turned out great though I might reduce the amount of caraway seeds next time as I find it to be a bit strong for my taste (I used 2 tsp). If you like spices then by no means, keep the same amount of the seeds. Also I would use a smaller size casing and grease it. These muffins are not overly sweet so I quite enjoy it. You can serve them plain or with butter/jam.
Tips:
- Stir until just combined. The longer you mix it the tougher the muffins would be.
- If you can’t find buttermilk at the store, make it at home by combining 4 1/2 tsp of white vinegar or fresh lemon juice, with 240g of milk. Set aside until ready to be used.
- If your oven has problem of uneven baking (like I have), you can turn the pan 180 degree half way through baking time.
- Transfer the muffins to a rack to cool to avoid soggy bottom.
- As with most breads, you can keep these muffins at room temperature for up to 4-6 days, covered. Or freeze it for longer shelf lives. To refresh muffins, reheat in oven for about 5-10 mins at 170C.
Baking Equipment:
– Digital Measuring Scale (for accurate measurement)
– Bowls
– Whisk
– Silicone Spatula
– Measuring Spoons
– Muffin Pan
– Muffin/Cupcake Casing
Soda Bread Muffins
These soda bread muffins are simple and quick to prepare. You'll have these on your table in just 30 mins. Perfect for breakfast.
Ingredients
- All Purpose Flour/Plain Flour : 262g (or 177g AP flour + 85g whole wheat flour)
- Baking Powder : 2 tsp
- Baking Soda : 1/4 tsp
- Salt : 1/2 tsp
- Sugar : 74g
- Currants : 170g (note 1)
- Caraway Seeds : 1/2 to 2 tsp
- Egg : 1
- Buttermilk : 227g (note 2)
- Vegetable Oil : 67g (or 85g butter)
- Extra Sugar For Topping : Optional
Directions
- Preheat the oven at 190C. Grease a cupcake/muffin pan or line with paper (preferably greased as well).
- In a bowl, combine flour, baking powder, baking soda, salt, sugar, currants and caraway seeds – the dry ingredients.
- In another bowl, mix egg, buttermilk and vegetable oil – the wet ingredients.
- Quickly combine the dry and wet ingredients together. Stir until just combined. Don’t overdo it.
- Fill the cup about 3/4 cup full. Sprinkle with sugar if using.
- Bake for 20 mins or until a skewer inserted into the center of a muffin comes out clean.
- Transfer the muffins to a rack to cool.
Recipe Note:
- You can substitute currants with raisins. Raisins tend to be a bit sweeter so you can reduce the sugar if your prefer less sweeter muffins.
- If you can’t find buttermilk at the store, make it at home by combining 4 1/2 tsp of white vinegar or fresh lemon juice, with 240g of milk. Set aside until ready to be used.
- The smaller is casing is, the shorter the baking time. Reduce the baking time to about 15 mins.
Nutrition Per Servings (no toppings):
| NUTRITION INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 212kcal |
| Protein | 4.2g |
| Fat (total) | 6.8g |
| – Saturated Fat | 0.9g |
| Carbohydrate | 32.4g |
| Sugars | 16.2g |
| Sodium | 189mg |
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