While reading a Better Homes and Garden magazine (at the dentist office) I saw recipes for “scuffins”. Okay, so I asked myself what is a scuffin? Luckily the magazine was recent and still available in the stores otherwise I would have asked my dentist if I could borrow it! I mean with a name like that they have to be good and fun to make. Kind of like when I made my first snickerdoodle, it just had a special ring to it. I also went online to do a little research and find out more information on this very interesting new creation that attracted my interest while waiting to get my teeth checked.
A “scuffin” has the shape of a muffin but the soft flaky dough of a scone and like a jelly donut, there is a sweet filling of fruit. The textures go from crisp on the outside to soft in the middle – great combination of flavors too.
They were created by Frog Hollow Farm in Brentwood, California. They had thousands of pounds of fruit going to waste even though it was still good but could not withstand the hardship of retail sales due to it being too ripe or maybe with a few imperfections. So they began to puree their off-grade fruit and turned out some great products with their frozen purees. As they said “by far the best was the scuffin”.
Scuffins are very easy to make and can be healthy as well such as using whole grain flour as in this recipe, different spices, adding different fruits, adding bacon or even using different jams. What fun to make different flavors – I know I have a few different kinds of jam in my refrigerator that need to be used up!
American bakeries are becoming so creative bringing us all kinds of fun new goodies such as the Cronut; a croissant-doughnut by pastry chef Dominque Ansel or how about the cake pops from 2006? I am not into cronuts or cake pops but these scuffins I love and they are the tops in my book. They were also featured in “The Scuffin Takes The Cake”. highlighted in the New York Times in April, 2014.
I made two other varieties of scuffins besides this one from Frog Hollow Farm. One is made with strawberries and the other is made with bacon and Cabot sharp cheddar cheese. I will post these two recipes soon.
All I can say is “be the first on your block” to try them and you will not be disappointed 🙂 The cinnamon and cardamon give some great Fall flavor and then the filling, they just melt in your mouth.
I am bringing these delicious scuffins over to the Novice Gardener’s Fiesta Friday #41. I even included my cute frog pitcher on a lily pad which seems very appropriate for this post. Special thanks to the two co-hosts Nancy @feastingwithfriendsblog.com and Loretta @safariofthemind.wordpress.com.
Scuffins From Frog Hollow Farm
- 4 tbsp. unsalted butter plus 2 tbsp. for buttering the muffin cups
- 1 cup whole wheat flour
- 3/4 cup flour
- 1/4 cup plus 1 tbsp. flaxseed meal or wheat germ (I used wheat germ)
- 3 tbsp. light brown sugar, plus extra for sprinkling
- 1-1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. cardamon
- 1/2 tsp. sea salt or kosher salt
- 1 egg
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 cup fruit preserves, jam or fruit butter, do not use jelly or marmalade (I used Peach Apricot Preserves leftover from another recipe)
Preheat the oven to 350°F. Melt 2 tbsp. butter and using a pastry brush, butter the wells or paper liners if using.
Combine all of the dry ingredients in a large bowl. Melt 4 tbsp. of butter, add to the dry ingredients and mix with a fork just until combined.
In a small bowl whisk together the egg, milk and cream. I did use all whipping cream and no milk because that is what I had on hand. The dough might be sticky but it was not for me.
Save a quarter of the dough for the topping and set aside. Scoop 2 tbsp. dough into each well. They suggested using a back of a spoon to spread out the dough but I used the round bottom of one of my spice jars. Then with my fingers I eased it up the sides until the dough was about 1/2-inch from the top of each well.
Spoon 1 tbsp. jam on top of the dough in each well. With the remaining dough sprinkle on top covering the jam as good as you can. Sprinkle light brown sugar on top.
Bake for 20 to 25 minutes or until brown. Allow to cool and remove. I used foil-lined muffin liners so the outside did not become discolored. These are great to use, just not a lot of choices in colors.
Recipe by cooking with aunt juju