Sometimes, when I’m doing a cut and paste, I miss something. Welpers, turns out I did a BIG oops on this past Tuesday’s Recipe. I obviosly hadn’t had enough coffee and at this point, I’d be all over the wine but I’m taking meds for the dang cold. And since I’m fixing the oops, I’ll settle for more coffee. I’ve gone back and fixed/added the info in the original post but I wanted those who have already read that post to be aware. Below are some very helpful tips with the Irish Soda Bread Muffins. Sorry I didn’t get them included the first time around.

Tips
1 – Melt the butter and set aside to cool slightly.
2 – Preheat oven to 400° F (200° C). Using baking liners, line a 12 well muffin tin.
3 – Add the flour, baking powder, baking soda, salt, sugar, currants, and caraway seeds if using into a larger bowl and blend lightly.
4 – In the butter bowl, add the egg and buttermilk, whisking to break up larger butter clumps.
5 – Pour the wet mix into the dry mix and using a large non-stick spatula or implement of choice, very gently fold everything together until the dry is barely moist. Over mixing will result in heavy, tough muffins so avoid the urge.
6 – Split the thick batter between the 12 muffin cups and sprinkle the tops with sugar if desired.
7 – Bake for 20 minutes or until a tester comes out clean (a few crumbs are ok) from a center muffin.
8 – Remove the tin from the oven and set on a rack. Carefully tip the muffins on an angle so the bottoms are up, keeping them from turning soggy. Let cool for five minutes then remove the muffins to a cooling rack to cool and serve.