Inspired by Irish Soda Bread, we’re redesigning a tradition by adding chocolate chips to accompany the raisins and switching from the traditional caraway to anise seeds. These can also be made with all whole wheat flour.
1 cup [148g] unsifted whole wheat flour
1 cup [152g] unsifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon anise seed
½ teaspoon salt
½ cup [100g] sugar
½ cup [90g] GUITTARD 63% EXTRA DARK CHOCOLATE CHIPS
½ cup [90g] golden (or dark) raisins
1½ cups [326g] buttermilk
1 large egg
Preheat oven to 350ºF. Lightly coat the inside of 12 muffin forms with non-stick spray or oil.
In a large bowl uniformly combine all of the ingredients except the buttermilk and egg. Measure the buttermilk and lightly beat in the egg. Stir liquid into the dry mixture stopping when there are still some dry clumps, to keep the muffins tender. Scoop the batter into prepared muffin cavities, evenly filling them almost to the top.
Bake 20-25 minutes or until tops are golden brown and slightly risen. A toothpick inserted in the center will test clean. Remove from oven and cool on rack. When muffins are cool enough to handle, remove from tin and serve or continue cooling on rack.