Blueberry Scoffins

A cross between a Scone and a Muffin!

By increasing the fluid in a scone mix it becomes 'cake-like' and can be baked in muffin cases, I did this accidentally once and was surprised by how good they were. So that is how a Scone becomes a Muffin... a Scoffin!

8 oz plain flour + 1 tsp Cream of tartar and 1/2 tsp bicarbonate of soda

2 oz Sunflower spread

200 ml soya milk (or cow's milk)

4 oz dried cranberris or frozen blueberries

2 oz sugar

Put the oven on 180C for fan ovens or 200 for non-fan ovens
Mix the flour, sugar, cream of tartar & bircarbonate of soda
Rub the sunflower spread into the flour mix until it resembles bread crumbs
Mix in the cranberries or blueberries
Add all the milk and mix, it should resemble a thick cake mix
Fill muffin cases
Makes 9
Bake for 16 min (fan oven)

Raspberry