Happy St. Patrick's Day! 🍀 True fact: I love me some Irish Soda Bread. It's basically a ginormous currant scone but the Irish-style stone ground flour makes it extra special for its nutty flavor and rich texture. Here's a version that turns the delicious quick bread into muffins. They aren't very sweet at all because I love adding a bit of jam on top. If you like your muffins sweet or solo, I recommend adding about 1/4 to 1/3 cup of sugar as well. Make these and you definitely be feeling pretty dang lucky!
1-1/2 cups Irish-style stone ground flour (like this one made by King Arthur flour)
3/4 cups spelt flour (or All-Purpose Flour)
1/3 cup currants soaked in hot water for about 10 min
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup sugar (optional)
Pinch of cinnamon
6 Medjool dates, pitted
1 cup buttermilk (or runny yogurt)
6 T unsalted butter, melted
1. Line muffin tins with muffin cups. Preheat oven to 400F.
2. Combing flours, baking powder, baking soda, salt, cinnamon and sugar (if using). Stir.
3. In a high-powered blender, blend dates with buttermilk.
4. In a large bowl, combine date-buttermilk with whisked egg and melted butter. Stir. Add dry ingredients and stir until just combined. Like scones, you do not want to over mix. Add the currants with a bit of their soaking juices. Divide the batter into the 12 muffin cups. Sprinkle with turbinado sugar.
5. Bake for 18 minutes or until a pin comes out clean when the center of the muffin is poked. Let rest for a few minutes before cooling on a wire rack. Serve with butter and jam.
Makes 12 muffins.