While I do love traditional Irish bread, it can be somewhat messy to cut, and these muffins are a great alternative. They have a nice light texture, and will complement any breakfast.
1 1/2 c. flour
3/4 c. whole wheat flour
1/3 c. sugar
2 t baking powder
1/4 t baking soda
1 1/2 c. raisins
6 T butter
1 egg
1 cup buttermilk
Preheat oven to 400F. Coat the muffin tin or foil liners (12) with cooking spray. In a medium bowl, stir together the dry ingredients and raisins. In a small bowl, melt the butter in the microwave. While it melts, in a large bowl, whisk the egg and buttermilk, then whisk in the melted butter. With just a few quick stirs, turn the flour mixture into the wet mixture. The dough will be quite stiff. Fill the muffin cups, and bake for 18-20 minutes.
-Recipe courtesy of King Arthur Flour
Recipes that Fit 
Now you just have to find a way to “health-ify” Corned Beef and Cabbage. Sigh….I’ve been hanging in there on the resolution to serve the family more veggies and less meat. :)Hope all is well.Susan
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I sent these in to David’s preschool class on St. Patrick’s Day. They liked them! I liked the texture so much that I’m making them with blueberries for a charity bake sale this weekend – plus I made extra to keep home for David and Zach. Thanks for the recipe!
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