Bon Appetit Magazine has a section where readers write in requesting recipes from their favorite restaurants...this is one of those recipes. Sydney Grant of Portland, Oregon wrote, "I recently spent a week at The Overlook Inn, a B&B in the mountains of North Georgia. I had a wonderful time and am still thinking about the breakfasts, especially the soda muffins." Well Sydney, after reading that I too was thinking about soda muffins! These muffins are very similar to my soda bread recipe - although not as sweet...so you'll need plenty of butter and jam...anyone got a problem with that?
These were called Giant Soda Muffins...but since my giant muffin pan has disappeared, I had to make a smaller version...if you use the giant-size muffin tin you will get 6 very large muffins...or 12 regular sized.
Giant Soda Muffins - Bon Appetit Magazine, June 2008
nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
1 cup raisins
1 1/4 cups buttermilk
1 large egg
Preheat oven to 400 degrees. Spray six 1-cup muffin cups with non-stick spray. (I used cupcake papers in the regular-sized muffin tin.) Whisk next 6 ingredients in large bowl. Add butter; using fingertips, blend butter into flour until incorporated. Stir in raisins. Whisk buttermilk and egg in medium bowl. Add buttermilk mixture to dry ingredients; stir to blend. Spoon batter into muffin cups. Bake muffins until tester inserted into center comes out clean, about 23 minutes. Remove muffins from pan. Cool slightly on rack. Can be made 8 hours ahead. Cool completely and store airtight at room temperature.
"I've been on a diet for two weeks and all I've lost is two weeks." Totie Fields