Irish Soda Muffins

 

2 1/4 cups Unbleached All-Purpose Flour                                  

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar (1 tablespoon

reserved for sprinkling on top)

3/4 cup currants (first choice) or raisins

1/2 to 2 teaspoons caraway seeds (the

effect will range from faint to assertive)

1 egg

1 cup buttermilk (or plain yogurt, or sour cream)

4 tablespoons (1/2 stick, 1/4 cup) butter or margarine, melted, (OR ?? cup vegetable oil)

 

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent). Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

 

Spoon the batter into 12 lightly greased cups in a standard muffin pan, filling the cups about 2/3 full. Bake the muffins in a preheated 400?�F oven for 15 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, wait 5 minutes, then remove the muffins from the pan and cool them on a wire rack. Serve them plain, or with butter and/or jam. Yield: 12 muffins.