Raisin-studded and gently sweetened with maple crystals, this gluten-free take on Irish soda bread whisks a flour blend with baking powder and soda, then folds in buttermilk, butter, and egg before baking at 375 degrees.
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Preheat oven to 375° F.
In large bowl, whisk together flour, powder, soda, salt, and maple crystals.
In separate bowl, combine butter, eggs, and buttermilk and beat to combine well. Add raisins.
Create well in center of dry ingredients. Add buttermilk and egg mixture and mix gently to combine. Transfer dough to muffin molds.
bread about 30-40 minutes , or until golden in color and toothpick inserted in quick bread comes out clean. Remove from oven, and allow bread to cool in muffin forms for 10 minutes before inverting finished bread onto cooling rack.
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