Name: Ginger-Orange Irish Soda Bread Muffins
Ingredients: 1¾ cups all-purpose flour; ½ cup whole-wheat pastry flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ⅓ cup plus 2 tablespoons granulated sugar; 1 teaspoon ground ginger; 1½ cups currants or raisins; Zest of 1 orange; 1 large egg; 1 cup buttermilk; 6 tablespoons butter, melted; 1 teaspoon vanilla extract; Turbinado sugar, for topping

Ingredients

Scale

1¾ cups all-purpose flour
½ cup whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup plus 2 tablespoons granulated sugar
1 teaspoon ground ginger
1½ cups currants or raisins
Zest of 1 orange
1 large egg
1 cup buttermilk
6 tablespoons butter, melted
1 teaspoon vanilla extract
Turbinado sugar, for topping

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Instructions

Preheat the oven to 400°F. Lightly grease a standard muffin pan or line with papers.
Whisk together the flours, baking powder, baking soda, salt, sugar, ginger, and currants/raisins.
In another bowl, whisk together the zest, egg, buttermilk, melted butter, and vanilla until combined.
Combine the dry and wet ingredients until just incorporated. Do not overmix! It will be a thick batter!
Fill the muffin cups ¾ full with the batter and then sprinkle each with the turbinado sugar. Bake for 20-25 minutes. Cool in the pan for a few minutes and then transfer to a wire rack to completely cool. Serve warmed or at room temperature with softened butter and/or jam.