Cheese and Olive Scoffins

 Heat the oven to 180 C (with fan or 200 C without fan)

 16 oz plain flour

1 tsp Bicarbonate of Soda

2 tsp Cream of Tartar

4 oz sunflower spread

4 oz green olives

4 oz grated vegan Cheddar-like cheese

1 oz dried or fresh parsley 

Chili flakes to taste

Paprika to taste. 

300 ml soya milk

 Rub the fat into the flour until it resembles fine breadcrumbs, add the bicarbonate of soda, cream of tartar, dried parsley, chili flakes and paprika and mix well. 

 Add the chopped olive and grated cheese and mix.

Add the milk and mix gently until all the ingredients are combined

 Place in muffin cases and bake for 20 minutes

Black olive and Basil Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

2 oz of chopped pitted black olives

100 ml yogurt

100 ml milk

20g of chopped fresh basil

1 tbs Pesto 

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Rub the sunflower spread into the flour until it resembles breadcrumbs, then mix in the bicarbonate of soda and cream of tartar

Add the olives, pesto and basil and mix 

Pour the milk and yogurt in and stir gently

Fill muffin cases to the top, and bake for 16 minutes (depends on oven)