St. Patrick’s Day may have passed, and winter departed – but rainy days of self-isolation had me craving the cold-day comfort of an Irish Soda Bread. After all, you can’t get more homey than a hearty bread fresh from the oven.
I can’t take creation credit for these little guys, which were adapted from a recipe by King Arthur Flour. But I can vouch for the recipe result – which is quite satisfying. These mini breads don’t have the classic density of a traditional Irish Soda Bread, but they do have a delightfully tender crumb and a sweetness that’s pairs nicely with the savoriness of the caraway seeds within. And I promise you, they’re just as good for sopping up a steamy, creamy soup.
What’s more, these breads are amazingly simple to make – you’ll be in and out of the kitchen in less than an hour tops. So if you’re looking for a little meditative baking break in all this pandemic madness – these breads can be your refuge. Healthy, happy baking!
Mini Irish Soda Breads
Adapted from King Arthur Flour
- 2 ¼ cups GF Flour Mix
- 1 ½ teaspoons xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 2 teaspoons caraway seeds
- 1 cup reduced-fat (2%) plain Greek yogurt
- 2 Tablespoons milk*
- 2 large eggs
- ⅓ cup canola oil
- Preheat the oven to 400°F and lightly grease a 12-cup muffin pan.
- In a medium-sized mixing bowl, whisk together the GF Flour Mix, xanthan gum, baking powder, baking soda, salt, sugar, and caraway seeds.
- In a separate bowl, whisk together the yogurt, milk, eggs, and canola oil.
- Combine the dry and wet ingredients, mixing until fully incorporated. Then spoon the batter into the prepared muffin tin.
- Bake the breads for 18-20 minutes, or until lightly golden on top and a toothpick inserted in the center of a bread comes out clean.
- Remove the pan from the oven, and tip the breads onto their side in the pan to prevent the bottoms from getting soggy. Allow the breads to cool for 5 minutes in the tin before turning out onto a rack to cool completely.
*Eliminate the milk if using regular (non-Greek) yogurt.
Serving Size: 1 muffin
Total Fat: 8g
Saturated Fat: 1g
Total Carbohydrate: 27g
Dietary Fiber: 1g
*nutrition facts are estimations