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WHOLE WHEAT IRISH SODA MUFFINS




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




2¼ cups whole wheat flour
2 Tablespoon whole wheat gluten
3 teaspoons baking powder
¼ teaspoon baking soda
¼ cup instant dried milk (just use as powder)
½ cup Splenda
3/4 cup raisins (soaked in hot water & drained)
2 teaspoon caraway seeds
1 egg
1¼ cup buttermilk
¼ cup (half stick) softened butter


Recipe



In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, Instant milk, Splenda and caraway seeds. In a glass 2-cup measuring cup, place the raisins, and just barely cover with hot water. Cook in microwave on high, for 2 minutes, or until water boils. Let stand 5 minutes. Drain water completely. Add raisins to flour mixture. In a separate bowl, whisk together the egg, buttermilk and butter. Combine the dry and wet ingredients until dry ingredients are completely moistened.

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. Makes 1 dozen.