Cherry Pistachio Scoffins
The pistachio is the star in this irresistible cherry pistachio scoffin – a cross between a scone and a muffin. Packed with heart-healthy pistachios, dried cherries, and fragrant cardamom, these scoffins make a deliciously unique treat!
Equipment
- Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Whisk, Spoon
Ingrediënten
- 3 cups 360 g whole wheat pastry flour
- 2 tablespoons 15 g wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1½ cups 355 ml rice or other nondairy milk
- ¾ cup 170 g nondairy yogurt
- ¼ cup 60 ml canola or vegetable oil
- ¼ cup 50 g sugar
- 1 teaspoon pure almond or vanilla extract
- 1 cup 120 g shelled pistachios
- 1 cup 160 g dried cherries (or raisins or cranberries)
Instructies
- Preheat the oven to 350°F (180°C or gas mark 4).
- Line a standard muffin tin with 12 paper liners.
- In a large-size bowl, mix together the whole wheat flour, wheat germ, baking soda, baking powder, cardamom, and salt.
- Set aside.
- In a separate bowl, whisk together the rice milk, nondairy yogurt, oil, sugar, and almond extract.
- Carefully fold the wet ingredients into the dry ingredients, making sure not to overmix.
- Gently fold in the pistachios and dried cherries.
- Fill the muffin cups all the way to the top.
- These scoffins will rise but won’t spread, so there’s no need to worry about overflow.
- Bake for 18-20 minutes.
- Let the scoffins cool for 5 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
These scoffins are perfect for breakfast, brunch, or as a snack paired with a cup of tea or coffee.
Wine Advice:
A light, crisp white wine like Chardonnay pairs well with these slightly sweet and nutty scoffins.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 10 g | Fiber: 4 g | Sugar: 12 g | Salt: 0.3 g
