Irish Soda Muffins
Yield
12 muffinsPrep
1 hrsCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rolled oats
uncooked, (quick or oldfashioned) |
|
| 1 | cup |
buttermilk
or sour milk |
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
margarine
or butter, melted |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
optional |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rolled oats
uncooked, (quick or oldfashioned) |
|
| 237 | ml |
buttermilk
or sour milk |
|
| 1 | each |
eggs
|
|
| 79 | ml |
margarine
or butter, melted |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
optional |
|
| 118 | ml |
raisins, seedless
|
|
Directions
Combine oats and buttermilk; refrigerate 1 hour or overnight.
Heat oven to 400℉ (200℃).
Grease 12 medium muffin cups or line with paper baking cups.
In large bowl, combine egg, margarine and brown sugar; mix well.
Add oat mixture alternately with combined dry ingredients to egg mixture, mixing just until dry ingredients are moistened (batter will be slightly lumpy).
Stir in raisins.
Fill prepared muffin cups ⅔ full. Bake 20 to 25 minutes or until golden brown.
*NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in glass measuring cup.
Add enough milk to equal 1 cup; mix well.
Let stand 10 minutes.
