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Spinach and Cheese Scoffins

Scoffins are a cross between a scone and a muffin. They make a great on-the-go breakfast bite or snack. A tasty golden crust with a soft centre.


2 cups all-purpose/cake flour (Eureka stone ground preferable)
¼ cup nutritional yeast
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp garlic powder
1 tsp dried mustard powder
1 tsp onion powder
1½ cups non-dairy milk
1 tsp apple cider vinegar
1/3 cup non-GM vegetable oil such as canola
1 egg replacement (1 Tbsp ground flax seeds mixed with 3 Tbsp warm water and stirred well and left to stand for 5 minutes)
1 cup fresh chopped spinach, finely chopped (food processor makes this easy)
½ cup chopped Kalamata olives (optional but great unless you dislike olives)
¼ cup fresh chopped green/spring onion

Cooking Instructions

  • Mix the flax egg before you start anything else and leave to stand for 5 minutes.
  • Preheat your oven to 350F/180°C.
  • Spray a muffin tin with pan spray.
  • Mix the dry ingredients in a bowl (flour through and including onion powder). Whisk well.
  • Whisk together the wet ingredients.
  • Add to the dry to combine. Add the chopped spinach (and the olives if using) and carefully stir.
  • Scoop into greased muffin tin and bake for 23 minutes or until done (test after 15 minutes depending on your oven).
  • They freeze well if you don’t eat them all at once!
  • Recipe inspired by Kirsten’s Kitchen.
  • To make gluten-free use your own blend of gluten-free flour or try this one:
    • 1 cup almond flour
    • 1 1/3 cups white rice flour
    • 1 1/3 cups quinoa or millet flour
    • ¾ cup tapioca flour
    • 1 cup sorghum flour (preferably white but can use brown)
    • 2 tsp xanthan gum
    • Mix well together and store in cool pantry or fridge
Serves 12 people

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