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)

Feta, Corriander and Roasted Red Pepper Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

4 oz of feta cheese  (or vegan equivalent) 

100 ml yogurt

200 ml milk

1 chopped roasted red pepper with skin removed

20g of chopped fresh corriander or parsely

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Paprika

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

Add the feta, red pepper and corriander and mix 

Pour the milk and yogurt in and stir gently

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

Eat staright from the oven :-)
Best kept in the fridge, so take out of the fridge before consuming.
Can be rehaeated in the oven for 8-10min.

Plain 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

Put the oven on 180C for fan ovens or 200 for non-fan ovens
Add the cream of tartar and bicarbonate of soda to the flour
Rub the sunflower spread into the flour until it resembles bread crumbs
Add all the milk and mix, it should resemble a thick cake mix
Spoon the mixture muffin cases
Makes 9 small muffins
Bake for 16 min (fan oven at 180 C)