Gluten and Dairy Free Irish Soda Bread Muffins

Gluten and Dairy Free Irish Soda Bread Muffins

Happy St. Patrick's Day!

You can still celebrate this awesome day with the foods you love!

I revised a recipe from skinnytaste.com for their Irish Soda Bread Muffins. I like the muffin style for parties and St. Patrick's Day is definitely a day for having people over. You can find that non - gluten free recipe here: http://www.skinnytaste.com/2010/03/whole-wheat-irish-soda-bread-muffins.html#_a5y_p=1385206


Ingredients:

• baking spray - olive oil baking spray
• 2 cups Almond Flour Blend by Gluten Free Mama 
• 1 tsp of Xanthan Gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup of gluten free rolled oats (please be careful, if you have a more severe version of Celiac's Disease you can still have a reaction to the gluten free rolled oats as well as the gluten kind)
• 3 tbsp shortening (Crisco), you can also use chilled Vegan Buttery Spread sticks
• 1 cup dairy free buttermilk (made by taking 1 cup of Almond, Soy, Coconut, or Rice milk and 1 tablespoon of Apple Cider Vinegar or White Vinegar) -http://chemistry.about.com/od/foodscienceprojects/a/How-To-Make-Buttermilk.htm
• 3 tbsp honey or agave
• 1 large egg, beaten
• 3 oz raisins (about 2/3 cup)

Directions:

1. Preheat oven to 375°F. Spray muffin tin with baking spray - I used olive oil baking spray.

2. In a large bowl combine all dry ingredients (Almond flour, baking powder, baking soda, xanthan gum, and salt). Using a pastry cutter or two knives, cut in shortening until mixture resembles coarse crumbs or just mix in food processor or mixer.

3. In a small bowl, stir together dairy free buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins and gluten free rolled oats.

4. Spoon batter into prepared pan. Sprinkle some of the gluten free oats on top if you prefer and Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

5. 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.