Ok, I know-it’s been more than
a few months a year since my last blog. But hey, life happens (that is, work, school, and baby happens). I have been baking in the last year despite the silence here, but mainly for baby.
These baby muffins are great – loaded with veggies (#sneakymom) and sweetened with only a twist of orange juice; we used organic spelt flour, but you can use any flour you like. Not only does our baby love them, they are an easy thing to freeze and take out for last minute snacks or lunches.
It was my turn to make a snack for my work meeting – I couldn’t decide between baking scones or muffins, since they are both great for a morning meeting! So when I saw this recipe for a blueberry lemon “scuffin”, I knew I had to try it!
“When life gives you lemons, make these scuffins!” – my husband
- 2.5 cups all-purpose flour
- 1/3 sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoon cold butter
- 1/2 cup water/milk
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 1 cup fresh/frozen (not thawed) blueberries
- Whisk the dry ingredients together in a large bowl
- Cut in the butter with a pastry blender (until butter is pea-sized, and mixture is crumbly)
- Whisk the water, juice, and zest together in small bowl
- Freeze the 2 mixtures in their separate bowls, for about 15 minutes
- In the meantime, preheat oven 425F, and line a baking sheet with parchment or silicone baking mat
- Add the blueberries to the flour mixture. Toss to coat, then stir in the water mixture.
- Do not worry if the dough seems dry. Lat it out on a working surface, and knead gently until it comes together (without overworking it).
- Pat into a 1″ thick disk, and then cut into 6 wedges (like a pizza) (I made them smaller, so it yielded 10-12 smaller scuffins).
- Place them 4″ apart on the baking sheet
- Bake until golden brown, about 30 minutes.
- Let cool then enjoy!
Makes 6 large scuffins, or 10-12 smaller ones.
Adapted from “Baking for Friends“