Like every good Irish lad, the Sergeant prefers his mother’s Irish Soda Bread above all else. Alas, I’ll settle for his seal of approval on these Gluten Free Irish Soda Bread muffins. If you’re looking for a less intimidating but still yummy baked good for St. Patrick’s Day breakfast these are sure to please. Gluten Free Irish Soda Bread Muffins are a quick and still scrumptious alternative to the traditional bread.

Ingredients:

• 2 1/4 cups King Arthur Gluten-Free All-Purpose Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 1/2 cups currants or raisins
• 1 1/2 teaspoons caraway seeds
• 2 large eggs
• 1 cup sour cream
• 6 tablespoons melted butter

Instructions:

• Preheat the oven to 400°F. Lightly grease a standard muffin pan.
• 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 eggs, sour cream, and melted butter.
• Stir together the dry and wet ingredients. As soon as everything is evenly moistened, stop stirring.
• Spoon the batter into the prepared pan; the stiff batter will be mounded in the cups.
• Bake the muffins for 18 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Transfer the muffins to a rack to cool.
• Serve them plain or with butter.