Tuesday, November 26, 2013

blueberry scuffins

what's a scuffin, you ask?
well, it's a scone-turned-muffin
or maybe it's a round mini scone
it doesn't really matter what you choose to call them,
all that matters is you make them

i made a dozen of these babies last monday morning
by tuesday morning, there were none left
they're that good
plus they're gluten free, dairy free and only lightly sweetened

extra bonus points:  the girls couldn't get enough of these and they were even daniel approved
(and not in that i-love-you-so-i'll-have-a-thank-you-helping way...he really, truly liked them!)

it all started when i spotted some cashew flour at Trader Joe's
while emptying the shelves stocking up in the nuts and seeds aisle
and since i've been doing a lot of gluten free baking recently
i thought it might be nice to try a different kind of flour
(vs. almond or coconut flour - both of which i love, but i also love variety, if ya know what i mean)

so i threw it in my cart,
made random small talk with the cashier
("oh, that's a new item we're carrying...i love gingersnaps and frozen berries...care to try a dark chocolate peanut butter cup?" etc),
then brought my loot home
and began my search for a cashew-based recipe

after sifting through a few search results,
i decided on this recipe,
and with just a few tweaks i was happily measuring and mixing ingredients
until it came time to pour my batter into my pan
and it hit me that my 9" metal pan was in storage!!!

but i decided not to let something silly like that faze me:
don't have the right sized pan?  just bake them in a muffin tin instead!
and thus, the birth of the scuffin

so, now that i've given you waaaaaaaaaay more background info that you cared for
i'll get to the good part and give you my version of the recipe

grain / dairy free wild blueberry scuffins

- 1 1/3 cup cashew flour
- 1/4 cup tapioca flour
- a pinch of salt
- 1 tsp baking powder

- 1 cup frozen wild blueberries

 - 1/4 cup organic coconut oil
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 egg (preferably local / free range / organic - they totally taste better!)

- preheat oven to 350* and line or grease a muffin tin 
(i was feeling lazy so i lined mine with parchment paper baking cups)

- measure and set out blueberries so they can thaw out a bit while you get everything else ready

- in a medium sized bowl, mix dry ingredients (first "set" above) and put aside

- warm your coconut oil until it's just melted (preferably stove-top, but microwave works too) then add in the maple syrup and vanilla (if you went the stove-top route, remove it from heat first) and set aside while you stir your blueberries into your dry ingredient mixture

- next, add your warm liquids mixture into your dry ingredients
(**note:  you are going to want to move quickly, otherwise the frozen blueberries will harden your coconut oil and it won't mix in as well**)

- lightly beat your egg and add it to the batter

- divide batter into your prepared muffin tin (they won't fill up the way muffins do - think flatter and more dense) and bake for 20 minutes, or until lightly golden on top

- once they're baked, transfer your scuffins to a cooling rack and resist the urge to dig in for 5-10 minutes


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