This is a really versatile recipe using Soda Bread Muffins as the base, it’s like bread’s take on fast food but lighter and with lots of flavour!
Easy to make, baked very quickly in individual muffin tins, they are ideal for lunch boxes or to eat on the go.
There are endless variations of this recipe and it’s all down to personal taste and who you are making them for. I’m going to give you one variation in the recipe here and after that, your ideas will flow.
When you hear Red Velvet you always feel they are a little bit special and up a notch from your usual cupcake. Personally, they don’t rock my boat as much as other flavours do but they always receive a great reaction and visitors love them so for that reason, they are served at cozebakes. We’re all about pleasing people!
Made this particular recipe for the first time; I’ve always found Red Velvet recipes seemed quite complicated for a simple cupcake but this one worked out well and wasn’t difficult. There are more ingredients in a red velvet than most other cupcakes but they are worth it for a special occasion. What I like about this recipe is that these cakes will keep for a few days in a cake tin or airtight container. You can also freeze them and then defrost and ice when you need them. Handy to get ahead 🙂
There are lots of things that help make these muffins a perfect choice for breakfast or to fill that “hungry” gap we all get throughout the day.
Firstly it uses oats instead of flour which makes them a healthier option as oats are complex carbohydrates and have a slow release of energy.
You can turn them into gluten free muffins by substituting the oats and baking powder.
They are sweetened with honey instead of processed sugar or an artificial sweetener and this type of non processed sugar again releases energy slower and if you use local honey it can help with allergy problems.
There’s no butter or oil in these muffins and I replaced the milk with almond milk so they are dairy free.
So what’s stopping you!!
Okay, I’ll start by saying the original recipe turns out lovely and it’s relatively quick and easy, all in a blender basically and produces perfectly good muffins which I have to add, taste unbelievably good! Soooo here’s where my slight fussiness comes in … I felt they were sort of a bit well, spongey? Is that a word?
I didn’t feel they were as light as muffins should be so I wanted to try a different method which I hoped would result in a more familiar muffin texture. Call me pedantic but that’s why I started this blog – to take out the guessing from baking and helping (and hoping) that your bakes turn out perfectly.
I tried this recipe out as I hadn’t come across it before. It’s a basic gluten free muffin recipe that you can make up and keep in labelled bags for when you need it. After that, it’s up to you how you flavour it. You can use fresh or dried fruit or leave them plain. Perhaps add some nutmeg or cinnamon just for a little flavour kick? It’s a big world out there so give it a go 🙂
I’ve converted it from US measurements and added a good few handfuls of dried blueberries to give it a sweet flavour and to compensate for the reduced added sugar from the original recipe.
I would feel a gluten free flour mix works better for this rather than just straightforward gluten free flour (that will make sense to those who regularly bake for coeliacs). I also feel that perhaps replacing about 50g of the flour mix for 50g ground almonds can only improve the lightness of these muffins and is definitely worth trying.
What could be a better combination and more Irish than chocolate and Guinness? They are a perfect combination and instead of buttercream, I topped these cupcakes with fresh cream and Baileys. To give them an even greater Irish flair, I finished them with pieces of green Minty Aero and the taste worked really well with the chocolate, Guinness and Baileys! Winner all round 🙂
You can reduce the recipe by half and make just 6. You do need to use large muffin cases and fill them almost to the top with the batter.
There’s something very comforting about soda bread. It’s such a traditional Irish bake and one that is so easily adaptable from sweet to savoury that everyone should have it in their baking repertoire. It takes about 5 minutes to be oven ready so it’s a great reliable recipe.
On the cozebakes Facebook group page, there’s a recipe for a Crispy Bacon Soda Bread which is really delicious and if you want to try it, here’s the link: https://www.facebook.com/notes/cozebakes/crispy-bacon-soda-bread/1419741888044119/ but I’ve been trying to find a gluten free version so no one would be left out and after seeing this one on the “what the fork” website, it was worth a try.
I’ve adapted it to metric and you can add in some raisins or sultanas if you want a sweeter bake or leave it plain with no added sugar if that’s your preference.