Irish soda bread muffins (gluten free or not)

2 1/4 cup gluten free flour mix (or all-purpose flour)

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3 cup (70g) granulated sugar

3/4 cup (~100g) currants (or raisins) though if you love them more than me I’m not stopping you from adding more

2 tsp. caraway seeds

2 larges eggs

1 cup/8oz/  sour cream

6 tbsp. butter, melted

Preheat the oven to 400F/200C. Mix all the dry ingredients, including the currants and caraways seeds in a large bowl. In a separate bowl, whisk the eggs, sour cream and butter until smooth. Add the wet ingredients into the bowl of dry, mixing until well combined. Spoon (I used a ice cream scoop which worked really well) into baking cups in a full size muffin tin, though mini muffins would also be great. Just reduce the baking time by half) and bake for 15 minutes or until a nice colour has formed on top and when you insert a toothpick or small fork into the middle it comes away clean.

Let cool and enjoy with you favorite jam, or cheese. Seriously the cheese makes it.

* For more great recipes go to www.acheesemongersdaughter.com