There’s something so much more appealing to me about muffins over their larger quick bread loaf cousins. Quick breads seem to dry out when they’re sliced, the slices don’t transport well and the serving size is inexact (my slices seem to exceed the recommended limit) and I would like to continuing baking while wearing my current clothing size. And maybe there’s just something about individually sized baked goods. Anyway, I was thinking about how it’s the time of year for Irish soda bread again when I saw the Baker’s Banter post on Irish Soda Bread Muffins. Perfect!
I adapted the recipe somewhat based on what I had at the ready in my kitchen. I substituted the same weight of 100% whole wheat flour for the white-whole wheat, even though I know that the whole wheat is slightly heavier than the white-whole wheat. I compensated for this by adding an additional tablespoon of milk to the batter. I also substituted dried cranberries for the currants/raisins, making it a truly Irish-American creation. The result was a slightly sweet, moist and tender muffin — perhaps a bit sweeter than I would’ve liked, but chockfull of cranberries. I wish now that I had added a bit more caraway seed (I love caraway) — the recipe suggested a possible range of 1/2 teaspoon to 2 teaspoons. I think it could’ve definitely used the additional teaspoon. All in all, this one is a definite keeper. Éire go Brách!