Real Irish soda bread is made from nothing more than flour, baking soda, salt, and buttermilk. Fancier versions include a little butter and sugar for flavor and tenderness, or maybe a few raisins and/or caraway seeds, but real soda bread has nothing to do with the cakelike commercial versions. I’m using my friend and colleague Cara Tannenbaum’s technique for mixing a muffin batter starting with melted butter—you just add all the ingredients one at a time and they’re in the oven in no time.
Perfect for breakfast or brunch, these muffins are best spread with a little butter and/or marmalade.
Keep the muffins loosely covered with plastic wrap on the day they are baked. Wrap tightly and freeze for longer storage. If frozen, defrost at room temperature and reheat at 350°F (180°C) for 5 minutes, then cool before serving.
© 2008 Nick Malgieri. All rights reserved.