I know I took last week off, but I spent my cooking time outside tending the garden and working late. Anyway, when I get home from work, I love to turn on Food Network for some inspiration. I was watching Valerie Bertinelli’s cooking show while doing my steps. Noting like working out and watching cooking on TV. lol I have to admit I have always been a fan of Valerie since her days on One Day at a Time. She is just so cute! Anyway, the other day she made Cherry Coconut Scuffins and I knew I had to try the recipe. I didn’t really change it up, except I cut the recipe in half and used cranberries instead of cherries, since I didn’t have any.
These little Scuffins turned out amazing. The name Scuffins is a mix between a scone and a muffin. Valerie named it that. Well she was right, you really get a scone flavor but a texture of a muffin. They taste out of this world. Light, fluffy, moist and sweet.
In the recipe you use coconut sugar and coconut oil and of course more coconut inside and on top. They have a wonderful coconut flavor without being too over whelming. The cranberries add a nice tang and chew to the Scuffins. The only thing wrong with this recipe, is I cut it in half to make 24 Scuffins, which actually they made 32 and I wish I had more. They taste good, even my Husband liked them.
This is a picture of the Scuffins before I put them in the oven.
- ½ cups all purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¾ cups coconut sugar (Trader Joe's brand)
- ½ cup coconut oil (Trader Joe's brand)
- 1 egg
- ½ cup greek yogurt, plain 0% fat (Fage brand)
- 1 tsp. vanilla extract
- ⅔ cups dried cranberries (reduced sugar)
- Preheat oven to 350 degrees
- Line a mini muffin pan with paper liners or spray with cooking spray; set aside.
- In a medium bowl, add flour, baking powder, baking soda, and salt. Whisk until combined; set aside.
- In a large bowl, beat together sugar and coconut oil, until light and fluffy; about 3 minutes. Beat in egg until combined. Add greek yogurt and vanilla extract. Beat until combined.
- Fold in cranberries and ¼ cup of shredded coconut.
- With a cookie scoop, evenly drop batter into prepared baking pans. Top with remaining coconut.
- Bake in oven for 10 - 15 minutes, until coconut gets toasty on top.
- Cool on wire rack for 10 minutes before serving.
- Recipe from Valerie's Home Cooking - Valerie Bertinelli
These little Scuffins would be perfect for Mother’s Day or having for brunch. Makes for a low-calorie snack too.
Have a fabulous week!
I’m off to training all week for work.