Sunday, October 5, 2014


When is a muffin not a muffin? When it’s a scuffin, of course. A scuffin is defined as a cross between a scone and a muffin (hybrid) — and beyond that it’s wide open to interpretation. Some people like to make their scuffins like muffins (soft, cake-like texture) that are in scone shape. Others prefer their scuffins in a traditional muffin shape but with a scone-like batter (more dense, biscuit-like texture and not as sweet).
These trendy treats were invented at the Frog Hollow Farm in California. 

Scruffins are easy to make with lots of possibilities changing up the ingredients. Scruffins are not as sweet as a regular muffin and a fun word to say.   
recipe adapted from BHG
  • 1 large egg, lightly beaten
  • 1 cup whipping cream
  • 2-3/4 cups flour
  • 2 TB. sugar
  • 1 TB. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 3/4 cup diced tart apple
  • 1 cup cheddar cheese
  • 6 slices of bacon cooked, diced
  • Preheat oven to 350 degrees. 
  • Grease 12 muffin cups or use cupcake wrappers; set aside.
  • Combine egg and cream, set aside.
  • In a large bowl stir together flour, sugar, baking soda and salt.
  • Use a pastry cutter to cut in butter until mixture resembles coarse crumbs. 
  • Stir in apples, 1/2 cup cheddar cheese and bacon bits.
  • Make a well in the center of the flour mixture and add in egg mixture. Use a fork and only stir just until moistened.  
  • Spoon batter into prepared muffin tins. Fill 3/4 full. Sprinkle with remaining 1/2 cup cheddar cheese. 
  • Bake at 350 degrees for 20 minutes. 
  • Serve warm scruffins with a bowl of a soup.  


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