The summer holidays have come to an end and it’s back to making packed lunches for the little ones. It can often be challenging to think of different healthy foods to pack in their lunch boxes, this is therefore a great choice and it certainly ticks the boxes in terms of taste.
I hadn’t heard of Scuffins before, until I picked up a recipe book from a trendy young lady called Izy Hossack. They are the shape of a scone but with the texture of a muffin. They also taste pretty damn good and got a massive thumbs up from my kids, which is always a bonus.
I used Izy’s recipe as a guide, but made quite a few adaptations based on the quantity I needed and the fruit I had to hand. Let’s go!
Ingredients (makes 6);
30g Red Lentils
40ml Olive Oil
80g Plain Flour
1tsp Baking powder
150g Pears (Cooked) & Strawberries – cubed
30g Demerara Sugar
Kick off by preheating the oven to 180•C fan. Line a baking tray with baking paper, or use fairy cake cases.
Next up, put the lentils into a saucepan and cover with water. Boil for about 10 minutes. Remove from heat, drain and place back into the saucepan.
Stir in the egg, oil, milk, nutmeg and sugar and stir well. Add the remaining ingredients combine everything together.
Using a tablespoon, scoop out about 2tbsp worth onto either baking paper or into the cases (I tried both) until the mixture has been shared out evenly.
Bake in the oven for 17 – 20 minutes, until spring and golden. Cool on a wire rack and enjoy!