This gluten-free version of an American-Irish classic is baked into muffins, rather than bread — the better to share on St. Patrick's Day!
Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and melted butter or oil.
Stir together the dry and wet ingredients. As soon as everything is evenly moistened, stop stirring; this batter doesn't need beating.
Spoon the batter into the prepared pan; a muffin scoop works well here. The stiff batter will be mounded in the cups. Top with sparkling white sugar.
Bake the muffins for 18 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
Yield: 12 muffins.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
