Enjoy this delicious twist on a classic recipe! Pamela Salzman‘s Irish Soda Bread Style Muffins, made with our Organic Lowfat Plain Kefir, offer a delightful blend of flavor and nutritional goodness.
These muffins boast the perfect balance of hearty texture and subtle sweetness, making them an ideal snack any time of the day.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup unbleached cane sugar or maple sugar
- 2 teaspoons aluminum-free baking powder
- 1 1/2 teaspoons caraway seeds
- 3/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 large egg or sub flax egg
- 1 cup Straus Organic Lowfat Plain Kefir
- 6 tablespoons Straus Organic Unsalted Sweet European Style Butter, melted + extra butter for serving
- 1 cup currants, raisins, or diced dried fruit of choice
- Optional: a sprinkle of turbinado sugar
Instructions
Preheat the oven to 400°F and place the rack in the center. Grease a standard muffin pan with softened butter or avocado oil.
In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, sugar, baking powder, caraway seeds, salt, and baking soda.
In a separate large bowl, beat the egg. Whisk in the kefir and melted butter. Stir the dry ingredients and the currants into the wet mixture and mix until just combined. Don’t over mix.
Dollop into the prepared muffin pan and sprinkle the tops with a pinch of turbinado sugar, if desired.
Bake the muffins for 13 to 18 minutes, or until golden. I test with a toothpick inserted into a muffin to make sure it comes out with dry crumbs or clean. Serve warm or room temp, preferably with butter or a slice of cheese.
