Fruit sweet and sugar free - irish soda bread muffins
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Fruit sweet and sugar free - irish soda bread muffins
  Fruit    Sweet    Irish    Soda    Bread    Muffins  
Last updated 6/12/2012 12:54:55 AM. Recipe ID 16877. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - irish soda bread muffins
 Categories: Diabetic, Breads/bm, Fruits
      Yield: 15 Muffins
MMMMM----------------------FRUIT AND SEEDS---------------------------
    3/4 c  Raisins;
      4 ts Caraway seeds;

MMMMM----------------------DRY INGREDIENTS---------------------------
      5 c  Unbleached white flour;
      1 ts Baking soda;
  1 1/2 ts Baking powder;
    3/4 ts Salt;

MMMMM----------------------WET INGREDIENTS---------------------------
    3/4 c  Cold butter;
      6 tb Fruit sweetener;
  1 1/3 c  Buttermilk;
      1 c  Unsweetened applesauce;
      2    Eggs;
  Begin by plumping the raisins.  Bring 1 cup water to a boil, add the
  raisins, when the water returns to a boil, turn the heat off.  Let the
  raisins plump for at least 10 minutes.  Drain the raisins, saving the
  raisin water for another use.  Set the raisins aside. Preheat the
  oven to 350 degrees, lightly spray a regular size muffin tin with
  lecithin spray. Cut the cold butter into 1/2 inch pieces, sift the
  dry ingredients together into a medium size mixing bowl or the mixing
  bowl of an electric mixer. With the mixer on its lowest spead use the
  paddle attachment or your beaters to cut the cold butter into the dry
  ingredients until the mixture resembles coarse cornmeal. Stir in the
  plumped raisins and the caraway seeds.  In a small bowl, whisk the
  sweetener, buttermilk, applesauce, and eggs, and add to the flour
  mixture. Stir together on medium low speed just until mixed.  Use a
  rounded #12 scoop (1/2 cup) to place the batter into the prepared
  muffin tins.  Bake the muffins on the middle shelf othe preheated
  oven for 30-35 minutes.  Turn muffin tins once if necessary for the
  muffins to brown evenly.  Let the muffins cool in the pan for 5
  minutes before removing them to a wire rack to cool completely.

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Recipe ID 16877 (Apr 03, 2005)

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