In honor of St Patrick’s Day on Tuesdays Table I am offering Gluten Free Irish Soda Bread Cupcakes
In a medium-sized mixing bowl, whisk together the following:
2 1/4 cups King Arthur Gluten-Free Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups currants (first choice) or raisins
1 1/2 to 2 teaspoons caraway seeds, to taste
In a separate bowl, whisk together the following:
2 large eggs
1 cup yogurt or sour cream*
6 tablespoons melted butter or 1/3 cup vegetable oil
Stir together the dry and wet ingredients. As soon as everything is evenly moistened, stop stirring; this batter doesn’t need beating.
Spoon the batter into the prepared pan The stiff batter will be mounded in the cups.
Bake the muffins for 18 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, and as soon as you can handle them, transfer them to a rack to cool.
This recipe was found on the King Arthur Flour website.