Linseed and Blueberry Scoffins

 2 oz of fine milled linseed 

6 oz flour

1-2 tbs icing sugar

1 tsp cream of tartar

1/2 tsp bicarbonate of soda

2 oz of sunflower spread 

300 ml soya milk

6 oz of fresh or frozen blueberries

 Mix all the dry ingredients and then rub in the sunflower spread until it resebles fine breadcrumbs

 Add the blueberries and milk, mix well and place in paper cups in a muffin tray

 Bake in a hot oven (180C ) for 15 min (fan oven)

Lime and Coconut 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)