cranberry walnut scuffins

August 28, 2010

Scuffin (scuhf-in)
     – noun

1. a hybrid between a muffin and a scone
2. baked good taking over the blogging world courtesy of Angela (ohsheglows) and Kelsey (snacking squirrel)
3. a highly anticipated recipe in which I have been wanting to try.

The other day while I was parousing through Whole Foods, I came across the bulk bins, which can never end well for me. I decided upon some cranberries instead of the usual Organic Turkish Figs, and when I left, I thought to myself, “cranberries? i never eat cranberries. what am i going to do with them?”
After driving for a couple of minutes, scuffins immediately came to mind and I have been swooning over the idea of creating Cranberry Walnut Scuffins since Monday. I adapted the recipe from Kelsey, who just made a version of Fig Scuffins last week.
What you’ll need:
  • 2 cups gluten free flour (or any flour blend will do – I ALWAYS use Bob’s Red Mill’s mix)
  • 1 cup gluten free oats (or any variety)
  • 2 tbsp sugar (I used turbinado sugar)
  • 1 1/3 tsp. baking soda
  • 1 flax egg (1 tbsp flax + 3 tbsp water, mixed together and placed aside for 5 minutes)
  • 1 cup almond buttermilk (1 cup almond milk + 1 tbsp lemon juice, mixed together and placed aside for 10 minutes)
  • 1/2 tbsp. apple cider vinegar
  • 2 tbsp. apple sauce
  • 1 tbsp. cinnamon (with more for dusting)
  • sprinkle of nutmeg
  • 1 tbsp. vanilla
  • 3/4 to 1 cup dried cranberries
  • 1/2 cup walnuts

how it’s done:

1. Mix your 1 cup almond milk with 1 tbsp. lemon juice and set aside.

2. Mix your 1 tbsp flax with 3 tbsp water and set aside (sidenote: you can also just use 1 egg white)

3. Mix all “dry” ingredients together in a bowl.

dry ingredients

4. Add in all your “wet” ingredients.

flax egg

almond "buttermilk"

5. Gently fold in your walnuts and cranberries.

6. Shape into 6 very large “cookie” like circles. You’ll want them to have some height.

7. Give each scuffin a cinnamon dusting. Bake at 400 degrees for 20 minutes.

8. Enter in…. cranberry walnut scuffins



These are very large – I would suggest, as Kelsey did as well, to cut them in half for a better portion controlled size.

I had one last night – delicious! They aren’t very sweet, I am thinking next time of adding a little maple syrup to the mix?

Question: What’s a blogger “craze” you’ve fallen into the traps of lately?

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