What is a scuffin??? I’m glad you asked! The scuffin is the love child of a muffin and a scone with the eyes of a cheese danish. 🙂 Now, I must start with a disclaimer. I used to work at a bakery that made scuffins but this is NOT their recipe. I was never in charge of making any recipes at this bakery and the recipe below is what I developed based on several recipes I found online, specifically working off this one from the NY Times . So hopefully that is enough detail to cover myself to prove that this is not a recipe from the bakery I once worked at. However the craving to make my own did 100% result from the amazingness of this bakery’s treats.
1 cup whole wheat flour
3/4 cup all purpose flour (I’ll be honest, sometimes I use 1 cup white four and 3/4 cup ground oatmeal if I don’t have whole wheat flour in the house… it works just fine. Of course you can use all white flour too- just hold back a tiny bit on the half and half)
2 tablespoons ground flax seed
1/3 cup packed brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup half and half (or other form of milk or even non dairy milk will work)
1/2 cup fresh or frozen berries of your choice (my favorite is raspberries)
4 tablespoons butter
1/3-1/2 block of plain cream cheese.
Preheat oven to 350*
Mix all dry ingredients then add melted butter .
Mix wet ingredients in a separate bowl then add to the dry and mix well.
Last, add most of the cream cheese and all the fruit and mix gently. I love large blobs of cream cheese in my final product so that is why I told you to only mix in most of the cream cheese. The remaining part should be added as small chunks to each scuffin as it goes onto the baking sheet.
Spoon large chunks of the batter (adding small chunks of cream cheese to each) onto a baking sheet and bake 10-15 minutes until scuffins are firm.
Be sure to eat one right out of the oven… that’s when they are the best! 😀
This recipe only makes about 5 scuffins depending on how big you make them. They are perfect for breakfast or a heathy snack on the go!
I found a draft that I never published from the Philippines…. What a nice find as I had actually forgotten about these pancakes!
When we went to Sagada, a small town way up in the Mountain Province, we ate quite frequently at an amazing restaurant called The Yoghurt House. It is famous for its homemade yogurt. One of the delicious meals we had there was called the “Hikers Delight” breakfast. It consisted of a pancake wrapped around a banana and yogurt with strawberry topping and a side of fried eggs and toast. Recently I have been making this at home and I really think it is a more nutritious way of eating pancakes. I’ve also added granola to the top or inside of the pancake wrap, or oatmeal to the pancake batter to add fiber and nutrients.
I’ve used plain and strawberry yogurt, both are delicious. I’m considering trying different fruit fillings as well. Give it a try next time you make pancakes- I don’t even put syrup on top – which is why it makes this a healthier alternative for me- a syrup lover who usually goes overboard. You are getting some sugar from the banana (and possibly yogurt if you use a sweetened type) but at least these are not empty calories instead they offer nutrients, probiotics and added protein!
Here is what it looked like at The Yogurt House:
And just for fun here are a few fun peeks of the town of Sagada:
This is Sagada. Nestled way way up in the beautiful Cordillera mountains, Sagada is a beautiful little town with lots of tourist and historical charm bounding with natural beauty.
Sagada is only about 140 miles from Baguio but the roads are so narrow and mountainous that it takes 5-6 hours by public (non-airconditioned) bus. Lots of dramamine, nausea, beautiful scenery, cows and a few very horrific “rest areas” later…. our massive bus got to cross this part of the road made up of wooden planks with this warning:
In the Mountain Province people ride on the tops of jeepneys, busses.. really any type of moving transportation. I caught this picture from the porch of our hotel room one morning. Apparently the drivers don’t mind people riding on the roof but keep your feet off their cab!
And just a friendly reminder from the tourist office of Sagada:
So in the past year, I have moved to the Philippines, back to America and then to a new city. Now, in our new location, I have 2 new jobs! Teaching and working at an awesome bakery! (yes, it is all a bit too overwhelming) As a perk at the bakery, I will get 2 loaves of bread for free each week! That’s a lot of bread for 2 people. At my interview, I was given a free loaf and I have used it well. The bread was a whole wheat bread that is rolled out as dough then lathered in homemade pesto, rolled into a loaf and baked. It is delicious! I was thinking that I’m going to have to get creative if we are going to make the most of our 2 free loaves of bread each week. (waste not- want not!) So with that in mind and the fact that I would love to get out of my milk and cereal breakfast habit- I decided to make quiche bites with the pesto bread. It might sound weird to have quiche for breakfast- but Panera sells soufflés like hotcakes every morning which are essentially- quiches! Also, vegetables for breakfast is not a norm in America- but in many cultures- It is! America has become too obsessed with a fiber filled breakfast that we have forgotten about getting good protein at breakfast to get us going. These little quiches will have protein, fiber and veggies!
So here’s what I used:
-Artisan quality whole loaf bread (but really sliced bread would work just fine too)
-Whatever you want for your quiche: eggs, milk, cheese etc… see recipe link: My Mom’s basic quiche recipe: Quiche Recipe
-rolling pin, muffin tin
I sliced the bread into thin slices, microwaved it for a few seconds to get it really soft and rolled/smushed it down flat with a rolling pin. Then I used a large mug to cut circles (or whatever shape I could get…) out of the bread and pressed it into the bottom of a muffin cup.
You can use any quiche recipe you want.. I use my mom’s classic quiche base and added broccoli and cheddar cheese. (A strong white cheese would have matched the pesto better though.) Here is what I came out with:
They were a little hard to get out of the pan.. should have used muffin cups- but it wasn’t too bad. I am putting these in the freezer to pop out as a quick filling breakfast. I could make it a bit healthier, but for an occasional item- I’m happy with them. These could also be a great lunch item!