Scoffins (Rice Bran Muffins)
Scoffins are a cross between a scone and a muffin! They’re a great on-the-go breakfast or snack. They have a wonderfully tasty golden crust, with a soft sweet centre, and they’re totally wheat-free! They also contain fresh blueberries, which burst in the heat of the oven, soaking into the dough, making wonderful colours and an even better taste!
Organic White Rice Flour, Gluten-Free 1kg (Sussex Wholefoods)
280g white rice flour
Xylitol 1kg (Sussex Wholefoods)
80g Xylitol
Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)
55g coconut oil
Organic Ground Almonds 1kg (Sussex Wholefoods)
3 tbsp organic ground almonds
2 tbsp date syrup
Bicarbonate of Soda 100g (Sussex Wholefoods)
1 tsp bicarbonate of soda
Other Ingredients
70g rice bran
240ml milk
2 eggs, beaten
A small handful of fresh blueberries
Method
1) First heat the oven to 180°C. Prepare the muffin tins by greasing lightly with coconut butter which will prevent the mixture from sticking to the tin.
2) In a small bowl, beat together the Bicarbonate of Soda and Date Syrup together to make a thick slightly fluffy mixture.
3) In a separate bowl, beat the coconut butter and Xylitol together. Gradually add a little of the egg mixture followed by the rice bran and the ground almonds. Beat well and add the rest of the egg.
4) Next add the date syrup/soda mix well and lastly beat in the rice flour.
5) Finally add the fresh blueberries, apples or any fruit to taste. Spoon the batter directly into the muffin tin or into muffin cases.
6) Place in the centre of the oven for around 25 minutes, or until the tops bounce back to the touch slightly.
