cranberry walnut scuffins

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.

• 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.

4. Add in all your “wet” ingredients.

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

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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?

Tagged as: bob's red mill, cranberry, cranberry walnut scuffins, flax, flax egg, gluten free, scuffin, vegan