Irish Soda Bread Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1 1/2 cups currants, first choice (or raisins)
• 1/2 - 2 teaspoon caraway seed, to taste
• 1 large egg
• 1 cup buttermilk (or yogurt or sour cream)
• 6 tablespoons butter, melted (or 1/3 cup vegetable oil)
• sparkling white sugar, for topping

1. Preheat the oven to 400u0b0F Lightly grease a standard muffin pan; or line with papers, and grease the papers.
2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
4. Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
5. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Sprinkle on the sparkling sugar.
6. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

flour, white whole wheat flour, baking powder, baking soda, salt, granulated sugar, currants, caraway, egg, buttermilk, butter, sparkling white sugar

Taken from www.food.com/recipe/irish-soda-bread-muffins-357011 (may not work)