Irish Soda Muffins
- 2 cups almond meal flour
- 1/3 cup ground flaxseed
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 6 tablespoons cold butter, diced
- 2 large eggs
- 1/2 cup buttermilk
- 2.5 ounces chopped dark chocolate (I use 99% Scharffen Berger )
- 1 cup finely chopped pecans
- 2 tablespoons poppy seeds (est. AMT)
- 2 tablespoons sesame seeds (est. AMT)
- 1 tablespoon caraway seeds (est. AMT)
- Preheat oven to 375F and place 12 muffin liners into 2 6-muffin pans.
- Place the dry ingredients into a food processor and pulse to mix.
- Add the butter and pulse until it crumbs (about 30-45 seconds).
- Add the eggs and the buttermilk, and process to form a dough (about 60 seconds).
- Add the chopped chocolate and the nuts, and pulse a few times to just mix well.
- Use a half-cup cookie/ice-cream scoop and drop a level amount into the muffin liner. Press hand to flatten.
- Distribute the seeds over the tops of all the muffins.
- Bake for 25 minutes. Remove from oven and transfer the muffins onto a rack to cool.
almond meal, ground flaxseed, coconut flour, baking powder, cold butter, eggs, buttermilk, dark chocolate, pecans, poppy seeds, sesame seeds, caraway seeds
Taken from food52.com/recipes/69158-irish-soda-muffins (may not work)