IRISH SODA MUFFINS

This recipe takes under 5 minutes to prepare. Turning this traditional bread into muffins shortens baking time too. Whole wheat flour adds wholesome fiber and buttermilk provides low calorie protein and an interesting flavor.

2 1/2 cups flour
1/2 cup whole wheat flour
1 cup currants
1/2 cup light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter -- softened
1 1/2 tablespoons caraway seed
2 eggs
1 1/4 cups buttermilk

Preheat oven to 350 degrees F. Prepare (spray or oil) standard (2 3/4-inch diameter; 1/3 cup capacity) muffin tins.*

Use the metal blade in food processor to mix all ingredients except the eggs and buttermilk, about 5 seconds.

With the machine running, add the eggs and buttermilk through the small feed tube. Mix 10 seconds. Do not overmix. Fill the muffin tins 3/4 full with batter.

Bake until golden, about 20 minutes.

*The batter works equally well in bread form; just bake in a high, 9-inch round cake pan for about 55 minutes.

Makes 12
Source: The Cuisinart Cook, March 1986