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cranberry walnut irish soda bread muffins with whipped maple butter
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MINI BITE SIZE VERSIONS OF CLASSIC IRISH SODA BREAD, SERVED WITH A QUICK AND EASY MAPLE CINNAMON BUTTER.

Guinness Black and Blonde

Cranberries are saturated in Guinness Original and then folded into a soda bread muffin mixture.

Featured Beer:
Guinness Original
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Difficulty
Difficulty
Medium
Prep Time
Prep Time
30 mins
Serves
Serves
4
Cooking Time
Cooking Time
30 mins

Ingredients

65 g Dried cranberries

270 g All-purpose flour

2 tsp Baking powder

¼ tsp Baking soda

1⁄2 tsp Salt

70 g Granulated sugar

1 Egg

225 ml Buttermilk

6 tbsp Melted Irish butter

60 g Chopped walnuts

WHIPPED MAPLE CINNAMON BUTTER

225 g Irish Butter, room temperature

85 g Honey

1 tsp Cinnamon

1 tsp Kosher salt

Method

Preheat oven to 200°C.

Combine cranberries and Guinness Extra Stout / Guinness Original . Microwave on high for 45 seconds and let it steep and cool, to allow cranberries to saturate with all that lovely beer flavour. Strain and set aside.

Mix together flour, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together egg, buttermilk and melted butter.

Combine the dry and wet ingredients until just mixed. Do not over mix, you just want all the dry ingredients hydrated. Gently fold in cranberries and walnuts.

Spray muffin tin with a liberal amount of non-stick cooking spray. Fill each section about ¾ of the way up. Top with a pinch of flakey sea salt and sugar.

Bake for about 18-25 minutes or until a toothpick or cake tester comes out clean.

Cool for 5 minutes and quickly remove each muffin from the tin and finish cooling on a wire rack.

WHIPPED MAPLE CINNAMON BUTTER

Using a whisk, whip butter until everything is combined.

Season to taste. Use on everything!

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