Another Irish Soda Bread recipe! What's nice about making Irish Soda Bread in muffin tins is easier portion control. This makes 12 small muffins. I recommend eating them warm with low fat spread or topping it with honey. This recipe was slightly modified from Recipe Girl. If you like caraway seeds in your bread, add about an eighth of a teaspoon.
*Since posting this recipe, I now use Bob's Red Mill Whole Wheat pastry flour in place of the whole wheat and white, I love the results, you will too!
Whole Wheat Irish Soda Bread Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g
- 1 cup whole wheat flour
- 1 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp butter
- 3 tbsp agave nectar
- 1 cup low fat 1% buttermilk
- 1 large egg, beaten
- 3 oz raisins (about 2/3 cup)
- butter flavor cooking spray
In a large bowl combine all dry ingredients (flour,baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk, agave and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.
Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature. Makes 12 muffins.