St. Patrick’s Day has really become about one thing in our family; Lucky Charms. (And green milk, of course!) The kids look forward to Lucky Charms almost as much as Easter baskets, it seems! They almost finish the box in one sitting.
This year, I also made Irish Soda Bread Muffins. I found a yummy/ healthy-looking recipe on Pinterest and decided to give it a try. I thought they were awesome and had 3 myself! The kids were so full of Lucky Charms, they didn’t even want to try them.
We packed-up the leftovers for our friends who we met at Mc Donald’s for shamrock shakes and some St. Patrick’s Day games. That night we headed to Souplantation for dinner and a “green-eating contest.” (I think that may need to be a new tradition — something healthy!) It was a fun St. Patrick’s Day! And, in case you wanted the recipe, here it is:
Whole Wheat Irish Soda Bread Muffins
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g
- baking spray
- 1 cup white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp chilled butter
- 1 cup 1% buttermilk
- 3 tbsp honey or agave
- 1 large egg, beaten
- 3 oz raisins (about 2/3 cup)
Preheat oven to 375°F. Spray muffin tin with baking spray.
In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
In a small bowl, stir together buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins. Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.