With the big day just over one week away, this is going to be my final St Patrick's Day recipe for 2015! I wanted to steer away from the rainbow cookies and green truffles this time and do something slightly more traditionally Irish. Of course, I couldn't follow a recipe to a T - I can never help adding my own flair - and decided to do a fusion type of Irish recipe.

This healthy muffin recipe is based on a recipe for Irish soda bread, in that it contains whole wheat flour, baking soda and buttermilk (although in this instance I used yogurt instead of buttermilk, since I had a container of the stuff sat in the fridge that reeeaaaally needed using up). But unlike Irish soda bread, which can sometimes turn out tough as a brick if you over-work the dough, these muffins are perfectly light and fluffy.

I get eight decent-sized muffins out of this recipe because I love larger bakery-size muffins, but you could easily get 12 smaller muffins out of the batter. Don't be tempted to try and make six muffins instead of eight - the batter very nearly comes out of the top of the case when it's divided between eight muffin holes. So if you try and make six XL muffins, your oven will be covered in muffin batter.

I'd totally admire you for wanting larger-than-life muffins, but I'm not going to help you clean your oven. I hardly ever clean my own, so there's no way I'm cleaning yours. I'm glad we got that out of the way.

Are you a muffins-for-breakfast type of person? I'm not. To me, muffins are just naked cupcakes and cupcakes aren't breakfast food. Although when we were on holiday in Paris a couple of years ago, my breakfast every single morning consisted of a croissant, jumbo-size muffin and a yogurt. We stayed next to a bakery and the delicious smell enticed me down every single morning, regardless of my lack of muffins-for-breakfast characteristics.

So back to the question: muffins - breakfast or snack?

📖 Recipe

Whole Wheat Irish Soda Bread Muffins

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Ingredients

1 ½ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
⅓ cup brown sugar
1 ½ cups raisins
1 egg
1 cup yogurt
⅓ cup melted butter

Instructions

Preheat the oven to 400F/200C and line a muffin tin with 8 cupcake liners. Alternatively, grease 8 holes in a muffin tin.
Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, sugar and raisins.
Pour in the egg, yogurt and melted butter and stir until the mixture just comes together. Don't over-mix or the muffins will turn out tough.
Evenly divide the mixture between the 8 muffins moulds and bake in the pre-heated oven for 20 minutes, or until a toothpick inserted into the centre comes out clean.
Tip the muffins out of the tin and leave to cool on a wire rack for 5 minutes before serving.

Notes

Recipe adapted from King Arthur Flour

These muffins store really well inside a sealed container in the fridge or at room temperature for up to five days and can be frozen for up to six months.

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📖 Recipe

Whole Wheat Irish Soda Bread Muffins

Ingredients

Instructions

Notes

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