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 cookingwithauntjuju.com
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You’ve convinced me, Judi…I want to be the first on my block to make a scruffin! I’m so glad you brought these unique little treats to Fiesta Friday. 🙂 I love how they came to be…using up overripe fruit and such…unfortunately (or rather fortunately!)I always seem to have my share of that crucial ingredient. I’ll look forward to your future posts with the other ingredients too. Delicious recipe! <3
Thanks Nancy – I not only received a good report from the dentist but I found some new recipes as well. Great idea to use up all of those jars of jam in the refrigerator we all seem to have. Next week Strawberry Cream Scuffins 🙂
Oh…you’re teasing now! I’ll be anticipating that recipe too! 🙂
I definitely want to make these! This sounds like a great way to use the jams I make every year. I wonder if apple butter would work?
I am sure apple butter would work and be delicious. I used strawberry jelly in the strawberry version (that I have not posted yet) and it seeped through a little making it a little sticky but not bad. I still gobbled them up! They recommend not using jelly or marmalade. I can understand marmalade because you do not want a big piece of fruit when you take a bite. The preserves I used in this recipe turned out perfectly 🙂
These sound wonderful! I have some peach jam in the freezer that would work very well for this. Isn’t it funny how we just gravitate to cooking no matter where we are? Even at the dentist’s office!
Thanks Julie – peach jam would be great in these scuffins. I am always early for my appointments so I always have time to look through a magazine, especially ones with recipes 🙂
Me too Judi. I would rather be relaxed and wait a bit than fly in at the last minute, or to hold someone up.
Bookmarked the page, Judi !! So interesting ! Thanks for sharing ! 🙂
Thanks and uou are quite welcome Andy – they were fun to make 🙂
These look awesome, and the name makes me chuckle too! I’m going to have to try these out soon
Thank you Michelle – these scuffins were very tasty and I like the idea of using different fillings 🙂
Welll who knew Judi……scuffins eh!! I feel I live and learn each and every single day 🙂 The cinnamon, cardamom, and flax seed jumped right out at me, all great flavors and ingredients to add to a scuffin. Also love your wee frog on the lily pad. Welcome to FF # 41. I hope you have enough to go around, folks will be asking 🙂 Happy weekend to you.
Thanks a lot Loretta – they caught my attention right away. And yes I have plenty for FF #41 – I made three varieties and will post the other two in the next few weeks. Have a great weekend – snow may be flying here tomorrow 🙂
Oh no… my sympathies on the “s” word….but then again, you may be a “s” type :))
Thanks Loretta – the older I get the more I appreciate the warmer weather. Just hoping our winter is not as bad as last year 🙂
I am on vacation with friends and quizzed them if anyone knew what a scuffin was and one of them guessed correctly! Move over cronuts, scuffins have arrived! Thanks Juli!
LOL – you are welcome Johanne! This recipe tasted more like a muffin and the other two I made (which I will post) had the texture of scones 🙂
Which did you like better?
Good question – this one is healthier and very tasty. Kind of depends on what you like – I will post the other two recipes in the next couple of weeks. The strawberry was sweeter with a little icing drizzled on top and the fresh berries. The other one has bacon and cheddar in it – not a scuffin really as it does not have any jam in it. I love bacon though 🙂
Bacon makes evrything taste better doesn’t?
Whoa Judi!! Scuffins look and sound just amazing!! You make the most wonderful things!! Have to try these out soon 🙂
Well thanks Naina – it is sure fun to find new things to make and share them with people like you who appreciate them 🙂
I have had scuffins on my “to make” list for far too long!! There was a recipe in the NY Times over the summer (maybe spring?)- it may have been from Frog Hollow Farm too! They look really good 🙂
Yes, this is the same recipe – I mentioned the article in my intro above – it appeared in April this year. I saw recipes first in Better Homes and Gardens and then did some research and found the creators recipe, Frog Hollow Farm 🙂
So glad that you tested this recipe for me!! I’ll make it soon 🙂
It is a keeper for sure 🙂
The cardamom alone makes me want to eat one on the spot! Lucky you to have such an inspiring dentist, ours only has outdated celebrity magazines 🙁
There are only women in the office – a mother and her two daughters and then the staff. I know how to pick them LOL
I’ll have to change my dentist, it seems!
Wow Aunt juju this recipe sounds interesting, pinning it and definitely going to try this ASAP. .. 🙂 🙂
Thanks so much! It is really good Chitra and on the healthy side. Love the idea of adding any jam you want – for a little sweetness. This is my favorite of the 3 (I will post the other two soon) 🙂
Oh thatz nice aunt Juju… can’t wait for your other two posts….:)
Wow! I am sure I never heard of “Scuffin” but it is indeed adorable and delicious. And those muffin cups are adorable as well. 🙂
Thank you Jhuls – a fun muffin to make, especially in my foil-lined muffin liners 🙂
Scuffin!! Totally new to me. i have to try this soon 🙂
They were new to me too! The fruit filling makes them really good 🙂