06
/
Mar
Chantilly Tea: St. Patrick's Day
HAPPY ST. PATRICK'S DAY!
Around St. Paddy's Day I always get in the mood for soda bread and Irish teas. Two of my favorites are Irish Whiskey Cream and Irish Breakfast. Irish Whiskey Cream is an Assam black tea with cocoa bits and is exceptionally smooth and flavorful. Irish Breakfast is a stout robust blend of Kenya and Assam black teas with superb color and is very full-bodied...an excellent tea for the a.m.
During the month of March at Chantilly Tea Room we always served Irish Soda Bread Muffins with honey butter. Thought you all might enjoy baking some, so here is the recipe. Enjoy!
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Irish Soda Bread Muffins
2 1/4 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. caraway seeds
1 egg
1 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup canola oil
3/4 dried currants or raisins
Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, baking powder, salt, baking soda, and caraway seeds. In another bowl, beat the egg, buttermilk, butter, and oil. Stir the egg mixture into the dry ingredients just until moistened. Fold in the currants. Fill greased muffin cups 3/4 full. Bake in preheated oven for 20-30 minutes or until toothpick inserted into center of a muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 12 muffins.
