Irish Soda Bread Muffins
 These Irish soda bread muffins are everything you love about classic soda bread, wrapped up in a perfectly snackable muffin! Ingredients 1¾ cups all-purpose flour, spooned into measuring cup and leveled off ½ cup whole wheat flour, spooned into measuring cup and leveled off 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt ⅓ cup granulated sugar 2 teaspoons caraway seeds 1 large egg 1 cup buttermilk (see note) 6 tablespoons unsalted butter, melted and slightly cooled 1⅓ cups currants 1½ tablespoons turbinado or sparkling white sugar, for topping 1¾ cups all-purpose flour, spooned into measuring cup and leveled off ½ cup whole wheat flour, spooned into measuring cup and leveled off 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt ⅓ cup granulated sugar 2 teaspoons caraway seeds 1 large egg 1 cup buttermilk (see note) 6 tablespoons unsalted butter, melted and slightly cooled 1⅓ cups currants 1½ tablespoons turbinado or sparkling white sugar, for topping Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Grease a standard muffin pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds. In a separate large bowl, whisk together the egg, buttermilk and melted butter. Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix. Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado (or sparkling white) sugar evenly over the muffins. Bake the muffins for 18 to 20 minutes, or until golden and set and a cake tester inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Serve warm, preferably with salted butter. Note: If you’d like to make your own buttermilk, check out the easy method here. Make-Ahead Instructions:These muffins are best served fresh out of the oven but leftovers will keep for a few days in a sealed container at room temperature. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Preheat the oven to 400°F and set an oven rack in the middle position. Grease a standard muffin pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds. In a separate large bowl, whisk together the egg, buttermilk and melted butter. Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix. Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado (or sparkling white) sugar evenly over the muffins. Bake the muffins for 18 to 20 minutes, or until golden and set and a cake tester inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Serve warm, preferably with salted butter. Note: If you’d like to make your own buttermilk, check out the easy method here. Make-Ahead Instructions:These muffins are best served fresh out of the oven but leftovers will keep for a few days in a sealed container at room temperature. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 muffin Calories: 224 Fat: 7 g Saturated fat: 4 g Carbohydrates: 38 g Sugar: 19 g Fiber: 2 g Protein: 5 g Sodium: 184 mg Cholesterol: 32 mg Per serving (12 servings) Serving size: 1 muffin Calories: 224 Fat: 7 g Saturated fat: 4 g Carbohydrates: 38 g Sugar: 19 g Fiber: 2 g Protein: 5 g Sodium: 184 mg Cholesterol: 32 mg