Irish soda bread muffins — and a link-up for St. Patrick’s Day

Irish soda bread muffins 1

With St. Patrick’s Day on the horizon (today!), I craved something with an Irish flair — but have been trying really hard not to derail my progress with desserts. I was warned that losing the weight could actually be easier than maintaining that weight loss, and I’m feeling the pinch.

But these? Totally a guilt-free, delicious afternoon — or breakfast — treat. Using whole wheat flour as well as honey and raisins as natural sweeteners, they’re a savory and satisfying muffin that totally worked for me. Spencer liked them, too, though with a caveat: “As long as you’re not expecting something sweet, they’re great.”

Best served with tea or coffee, plus a huge pat of butter!

Whole Wheat
Irish Soda Bread Muffins

Recipe from Skinny Taste

1 cup white whole wheat flour
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3 tbsp chilled butter
1 cup 1% buttermilk
3 tbsp honey or agave
1 large egg, beaten
2/3 cup raisins (or more, as desired)


Preheat oven to 375°F. Line a muffin tin with paper liners.

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, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins. Batter will be sticky and thick.

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.

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Lucky Link-up copy

Now it’s your turn!

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