Irish soda bread gets a lot more portable with these delicious muffins!
Irish soda bread is one of my favorites and it’s so simple to make. There’s not much you can do to make it even less of a fuss, but since traditional Irish soda bread can be a bit crumbly, putting it in muffin form makes it a little easier to pack for lunch.
So, the question is: to raisin or not to raisin? My mom always made her bread with raisins when I was growing up and I love it that way, too. I usually make half with and half without. 🙂
- 1½ cups almond milk (or milk of choice)
- 1 tablespoon white vinegar
- 3 cups flour (I used white whole wheat)
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ¼-½ cup raisins (optional)
- Preheat your oven to 400° and grease a muffin tin with cooking spray.
- In a bowl, combine the milk and vinegar and allow to sit for at least five minutes.
- In a separate mixing bowl, combine the flour, baking soda, and salt.
- Pour the milk mixture into the flour mixture and add the raisins if using.
- Stir until combined and knead to make sure everything is incorporated. If the dough is too sticky, add a little more flour, about a tablespoon at a time.
- Divide dough evenly into the muffin tin and cut an X into the top of each.
- Bake 10-12 minutes or until cooked through.
- Allow to cool in the tin for 2-3 minutes before transferring to a wire rack to cool completely.