Irish Soda Bread Muffins

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As much as I love a slice of my Brown Soda Bread to accompany a soup, like Quick Beef and Barley, or a hearty stew, I think I might love these muffins more. They are quick, easy, portable, and delightful. 

Like traditional soda bread, these muffins are made with buttermilk or sour cream and baking soda. The chemical reaction between the soda and acid is the leavening agent, so yeast is not required, making these ever so easy to whip up. Freshly baked muffins in about 30 minutes? Sign me up! Currants are also on the traditional list, but they can be substituted for cranberries, chocolate chips, or other dried fruits. Just don't ask me about raisins. Raisins are an inherent dislike in my family. Caraway seeds are also a common ingredient. Sometimes I use them, sometimes I don't. It depends on when and what I serve them with. A slice of good Irish cheddar pairs nicely with the muffins when caraway seeds are added.

Non-traditionally, these muffins are made with white all-purpose flour instead of a combo of whole wheat and white flour. They are also sweeter than soda bread, which makes them perfect for breakfast, brunch, snack, or anytime of the day.

Only two bowls are needed to make the batter. One for the wet and one for the dry. When folding the wet ingredients into the batter, work quickly and gently. Overworked batter results in tough muffins. The batter will be thick, almost like a biscuit dough, and will mound in the paper muffin liners. Sprinkle a bit more sugar on top and bake until golden. Serve warm, while the tops are crunchy and the middle is tender, with butter, jam, or as I already said, a slice of good cheddar.

These muffins are best enjoyed the day they are made, but they can be frozen for up to three months. It's always nice to have a little baked good in the freezer when a craving strikes!

Brown Soda Bread

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According to my calendar and not the weather (68° F yesterday in Chicago?!) it is March 8th.  That means that the green holiday is just a little over a week away.  Although I do have a little Irish in my blood, I don't get caught up in the revelry of tossing back one too many and chanting Erin Go Bragh.  I do, however, whole heartedly take part in the culinary traditions, like corned beef (I know, Americanized Irish), potatoes, cabbage, and... o.k. maybe a Guinness or two.

Soda bread-- it seems everyone has a favorite recipe.  Some are enriched with butter and eggs, some are flavored with added currants, raisins, or caraway seeds, and others (like mine) have none of the above.  They all share in common the traditional leaving agents of baking soda and buttermilk; no yeast in this bread.

Made with part whole wheat flour, part all-purpose flour, a bit of brown sugar for sweetness and the leavening agents mentioned above, this soda bread is quick and simple and has plenty of good flavor. In fact, this bread is so simple that my children (many years ago at a kids cooking class) made this recipe before I did.  Enjoyed fresh and warm from the oven that day, I was excited to have the recipe to take home.  My additions of a little salt and a brushing of melted butter further enhance the wonderful taste of the bread and crunchy texture of the crust.

Soda bread does dry out rather quickly, so it is best served the day that it is made.  I like to make a batch just before dinner to serve warm with a slathering of butter to accompany a soup or stew.  The next morning a few slices make their way into the toaster for a little more butter and a bit of jam. Bread for dinner and toast for breakfast-- mmm!

Sweet Corn Bread

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Corn bread is a year 'round companion to meals in my house. This long time staple of the American table is especially enjoyable during the cool months as it accompanies soups, stews, and chili.  I even use it in my Thanksgiving dressing.  There are many versions out there from sweet to savory to spicy, and I have a few of my own, but this is my go-to version.  

I grew up eating the sweet stuff.  In fact, most of the time Mom made the Jiffy mix and, I have to admit, it was good.  But nowadays, I try to avoid pre-packaged foods and mixes.  I like knowing where all my ingredients come from and the satisfaction of it being homemade.  

In this recipe, I use equal amounts of flour and cornmeal.  I also use a mixture of whole milk and vinegar for a buttermilk effect.  Why don't I use buttermilk, you ask?  I can't find full fat buttermilk and I like the richness from the fat in the milk.  I only eat one piece, so I can afford it:)  You can use melted butter or vegetable oil depending on your preference.  Lastly, after mixing the ingredients, I allow the mixture to rest for 5 minutes (a trick I learned from the back of the box).  Here's why with some proof.  Letting the mixture rest does two things.   1.  It allows the leavening agents to react.  2.  It allows the cornmeal to absorb the moisture from the wet ingredients.  Once you pour it into the prepared pan, you will notice that instead of a wet batter, the mixture will be more spongy and airy.  This also produces a tender crumb.  To show you that my previous statements are more than just theory, I made two batches; one with the rest and one without.  I also tested the baking temperature and time. 

The cornbread on the left was allowed to rest and baked at 425º F.  The cornbread on the right did not rest and was baked at 400º F.  As you can see, the cornbread on the left is taller, has a lighter crumb, and the color is deeper due to the five-minute rest and higher baking temperature.  I'll take that one with a shmear of butter, please!

Pumpkin Banana Bread

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Banana Bread-- it wears many hats.  There is the basic banana bread, then there is the chocolate version, the peanut butter, the tropical, the one with nuts, and so on.  But this one is putting on its Fall cap and taking a walk through the autumn leaves.  This is banana bread with the flavors and spices of Fall.  

Enjoyed for breakfast with a slathering of butter or a toasted slice for an after school snack, this loaf is moist, tender, and bakes up beautifully with a nice dome.  From the original recipe, I increased the amount of sugar and used some brown sugar for a deeper, sweet flavor.  I added vanilla and a splash of white vinegar, like I do in my regular banana bread, for a bright, clean banana flavor.  Not only is this a tasty spin on banana bread, but it just so happens to be low-fat.  Just a quarter cup of oil, one egg, and two egg whites is all that is called for.  I am not one to seek out low-fat recipes, but a recipe like this might be needed before we loosen up our belts for the upcoming holiday eats and treats!

Banana Bread

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I often wonder how many recipes there are for banana bread.  From the mixing methods to the variations of ingredients, there seem to be thousands.  I make my share of these variations, but today I am sharing the recipe for my standard, plain ol' banana bread.  

My idea of a good banana bread is one with a tender cake, but not so moist that it is gummy.  So, with the goal of straddling this fine line, I use butter and bit of sour cream or yogurt.  I aim for a nice dome with a crunchy, sugary top.  To this end, I sprinkle the top of the unbaked bread with Demerara sugar.  I like for the mashed banana to be speckled throughout, not in chunks here and there.  To achieve that, I press my ripe banana through a potato ricer before mixing it in with the other ingredients.   My secret addition to really brighten the banana flavor is to add a splash of vinegar.  The end result for me--a perfectly textured and tasty banana bread that is just the right vehicle for a slathering of butter.