Berry “Scuffins”

 

Zinc intake doesn’t get much tastier than this! Just one-half cup of oats provides 1.5 mg of zinc. (Have no fear — you cook the “scuffins,” so you can reduce those zinc-binding phytates.) The term “scuffins” is what you get when you combine a scone and a muffin, which means you can enjoy it for breakfast, as a snack, or as an after-dinner treat!

Berry “Scuffins”

Ingredients

 1 ½ cups organic oat flour

 ¾ cup organic rolled oats

 ½ tsp baking soda

 1 tsp baking powder

 ¼ tsp salt (optional)

 1 tsp organic lemon zest

 ½ cup plant-based yogurt (unsweetened, see Chef’s Notes)

 ½ cup maple syrup (or date paste, link in Chef’s Notes)

 3 tbsp plant-based milk (+2 Tbsp as needed, unsweetened, see Chef’s Notes)

 ½ cup organic berries (blueberries, strawberries or raspberries)

Directions

1

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

2

In a large bowl, combine all dry ingredients (including zest). In a small bowl, whisk together the yogurt, maple syrup, and milk until well combined.

3

Add wet mixture to the dry, folding through until just nicely combined.

4

Add blueberries, and gently/quickly fold in so they don’t bleed too much color.

5

Using a scoop, place mounds of the batter (about 3–4 tbsp each) on your baking sheet. You should have about 9–10 ‘scuffins’.

6

Bake for 15–16 minutes, or until set (gently touch one in the center, it shouldn’t sink to the touch).

7

Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9–10.

https://foodrevolution.org/recipes/berry-scuffins/