I wasn’t quite sure what to call these muffins! They are inspired by the recipe for Irish soda bread but, like all good muffins, are fruit filled and quite moist.
They came about when I was researching soda bread and found this great recipe from Jack Monroe for Rhubarb and Ginger Soda Bread from her blog Cooking on a Bootstrap. I was very impressed with her helpful suggestion about how to make a buttermilk substitute, by adding lemon juice to ordinary milk. I also liked that she added rhubarb to the traditional soda bread recipe.
So I decided to make muffins, using the main ingredients for soda bread – flour, bi-carb and lemon juice soured milk as the buttermilk substitute. I added an egg, as muffin recipes really need that enrichment.
My recipe has both fresh fruit and dried fruit. I think both are good – I suggest you go with whatever is seasonal for the fresh fruit, and any fried fruit would work well.
These muffins have no butter or oil, so are quite healthy. You could cut right down on the sugar if you really wanted a super-good-for-you muffin.
The result was moist, full of gorgeous spices and delicious on its own. A little yoghurt with the muffin would be nice, or even butter…!
200mls semi-skimmed milk
Juice of half a lemon
250g plain flour
1 tsp bicarbonate of soda
1 free-range egg lightly beaten
3 plums (chopped) or any other stone fruit or other fruit such as apples or pears
2 tbls dried cranberries or other dried fruit
100gms brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Demerara sugar for sprinkling.
Preheat oven to 170 degrees C or 160 degrees C fan forced. Line 6 silicon muffin moulds with muffin papers. If you don’t have these moulds, use an ordinary 6 hole muffin tin. Or you can use a smaller 12 cup muffin tin for daintier muffins.
Pour the milk into a jug or a cup and squeeze in the lemon juice. Leave to stand for a minute or two to allow the milk to curdle. Add the beaten egg.
In a large bowl, combine the flour and bicarb and briefly mix through. Add the chopped plums, with the dried cranberries. Stir in the sugar and spices.
Make a well in the centre of the flour/fruit ingredients and pour in the curdled milk, lemon and egg mixture.
Stir together, remembering not to overmix as muffins definitely need only rough mixing.
Spoon the mixture into muffin cases in your moulds or tin. Just before putting into the oven, sprinkle the tops of the muffins with demerara sugar for added crunch.
Bake for 15-20 minutes or until a skewer inserted in the centre of the muffin comes out clean.
Serve warm on their own or with yogurt or butter.