The sheer simplicity of Irish soda bread belies its goodness. We've made this easy whole-wheat quick bread even faster by baking the dough in muffin cups. Serve the muffins warm, with butter and honey.
Nutrition per serving may change if servings are adjusted.
1½ cups whole-wheat flour
1½ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1½-1¾ cups buttermilk
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and add 1½ cups buttermilk. Stir with a wooden spoon until all the flour is incorporated. The dough should be soft but not too wet. If necessary, add additional buttermilk, 1 tablespoon at a time, until the dough absorbs all of the flour. Use your hands to help the dough come together, if necessary. Using an ice cream scoop or a ¼-cup measure, divide the dough among the prepared muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack to cool slightly before serving.
120 calories;1 g fat(0 g sat); 2 g fiber; 24 g carbohydrates; 5 g protein; 54 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 16 IU vitamin A; 0 mg vitamin C; 43 mg calcium; 1 mg iron; 283 mg sodium; 117 mg potassium
I made these yesterday, very, very easy recipe to make. But I have to tell you in my opinion: Do not waste your time and effort to make these. Unless I did something terribly wrong that I don't know of they are really heavy, like hockey pucks, spongey and hard to chew and very little taste. I would not make them again.