This year I decided to get on the bandwagon for St. Patrick's Day. I'd never attempted the traditional corn beef and cabbage meal on any day of the year, and thought the crew round here would think it fun. Not to mention the practicality of a crockpot dinner on a day which involved work, school and soccer practice. The corned beef, potatoes and onions all simmered away and were delicious smelling as we came in the door. I did nothing fancy to them, just water to cover,. I had my heart set on a bit of Irish soda bread and figured this wasn't the greatest idea with only about 20 minutes to get dinner on the table. However, it occurred to me one could put the batter in muffin tins, and sure enough, ten minutes to mix and another 12 or so in the oven, and they made it to the table right on time.
The following recipe is an adaptation from Quick Vegetarian Pleasures by Jeanne Lemlin and has some nice healthy add-ins.
Irish Brown Bread
1 1/4 cups all purpose flour
1 cup whole wheat flour
1/4 cup toasted wheat germ
1/2 cup rolled oats
2 tablespoons (packed) dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
4 tablespoons (1/4 stick) butter, cut into pieces
1 1/2 cups buttermilk (or a splash of vinegar along with 1 1/2 cups milk)
Mix together dry ingredients. Blend in butter as you would for biscuits, ending up with clumps no larger than peas.
Pour in buttermilk or soured milk. Spoon batter in to greased muffin tins and bake at 425 degrees for 12-15 minutes, or until lightly browned and starting to pull away from the edges of the pan.
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