Today, I’d like to highlight an exciting new trend that’s been making appearances all around the food blog community- scuffins.
Angela, founder of Glo Bakery and creator of Oh She Glows has done it again. I’ve been a fan of hers for quite some time, so it’s nice to finally have a suitable forum to give her much deserved props.
According to Angela, a scuffin is exactly what it sounds like: half scone and half muffin. Remember that Seinfeld episode where George wants to market muffin tops? Well, I’m pretty sure this is what he had in mind:
I highly recommend checking out Angela’s versions (carrot cake and chia pumpkin).
I changed a few things around in Angela’s recipe, because I wanted blueberry scuffins. I’ve adored blueberry muffins since the days of Tim Horton Drive Thru’s when I was a kid and am always looking for healthier versions. My changes to the original recipe are noted below in italics. I’ve made 4 batches of these already- my family, T and I literally devour them straight from the oven.
Healthy Carrot Power Scuffins (from Oh She Glows)
1 cup whole grain spelt flour
1/2 tsp baking power
1/4 tsp fine grain sea salt
1.5 tsp pumpkin pie spice (OR: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger) I omitted this
2 tbsp extra virgin olive oil coconut oil
1/2 cup pure maple syrup
1 tsp tbsp pure vanilla extract
Flax egg: 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins
1/2 cup regular oats
1 cup shredded or grated carrots (approx 2 medium) 1 cup blueberries
1/4 cup raisins 1/2 cup apple sauce
1/4 cup toasted, chopped walnuts
Coconut, for garnish (I skipped this)
1. Make the flax egg and set aside
2. Pre-heat oven to 350. Combine all dry ingredients and mix.
3. Combine all wet ingredients in a separate bowl and mix.
4. Add wet ingredients to dry, mix until just combined.
5. Fold in blueberries
6. Scoop batter onto a prepared cookie sheet (I used parchment paper)
7. Bake for 20-25 mins. The recipe should make 6 large scuffins.
Thanks Angela for introducing us to this latest baking sensation! Now I’m off to eat the last scuffin of my own.