Muffins meet scones in these bright, moist, and healthy Raspberry-Orange Chia Seed Scuffins- the perfect way to start out your day...
I had never heard or seen the term scuffins before until I had stumbled upon a recipe for Strawberry Cream Scuffins from Better Homes & Gardens. Yes folks, a scuffin is just what it sounds like- a scone + a muffin = a scuffin. Sometimes I am just blown away by the creativity and cleverness I discover and find every day in the online culinary world! :) While I was definitely intrigued by BHG's concept for a scuffin, the recipe for their Strawberry Cream ones were far from being categorized as healthy. ;) Not that there is anything wrong with that, but since swimsuit season is literally knocking on the door for me (our local pool opens this weekend & I will be on a beach in about a month) I wanted to come up with my own healthier version of their scuffins.
I lightened up and brightened up their more pastry like scuffins with these Raspberry-Orange Chia Seed Scuffins. I replaced the heavy cream with almond milk & Greek yogurt, gave it a fresh, bright flavor with fresh orange and raspberries, and threw in some nutrient-packed chia seeds just for added assurance. ;) And instead of a super sugary icing for this, I used my vanilla yogurt glaze on these moist & dense scuffins...
Raspberry-Orange Chia Seed Scuffins
by
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients (12-14 muffins)
- 1 egg
- 1 cup unsweetened almond milk
- 2 cups all purpose white flour
- 1 cup whole wheat flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup nonfat plain Greek yogurt
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 1 cup of fresh raspberries
- 1/8 cup chia seeds, plus more for sprinkling on top
- 1/4 cup nonfat vanilla yogurt
- 1/3 cup powdered sugar
Instructions
Preheat your oven to 350 degrees. Line 12-14 muffin cups with cupcake liners. Spray the inside of the liners with a little cooking spray. Set aside.
In a small bowl, whisk together the egg and milk. Set aside.
In a large bowl, whisk together the flours, sugar, baking powder, and salt. Stir in the Greek yogurt until coarse crumbs form. Stir in the raspberries, orange zest, and orange juice. Make a well in the center, and pour the egg/milk mixture into the well. Stir until just moistened, then fold in the chia seeds.
Fill each of the lined muffin cups 2/3 full with the scuffin batter. Once all muffin cups have been filled, sprinkle the tops of each one with some additional chia seeds.
Bake at 350 for 20-25 minutes or until the tops and edges are slightly golden brown. Allow the scuffins to cool for 5 minutes in the pan, and then transfer them to a wire rack to cool to warm.
While the scuffins are cooling, make the yogurt glaze. Whisk together the 1/4 cup vanilla yogurt and powdered sugar in a small bowl until smooth. Drizzle over top of the scuffins. Serve and enjoy!
Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.
Adapted from this recipe from Better Homes & Gardens.
Adapted from this recipe from Better Homes & Gardens.
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You all have probably already heard me harp about the benefits of incorporating those tiny chia seeds into your diet daily. But seriously, folks- they are little powerhouses of nutritiousness. Be sure to try my recipes for Mocha Coconut Chia Pudding and Peanut Butter Crumble Yogurt Parfait for two more tasty ways to enjoy chia seeds. :)
These Raspberry-Orange Chia Seed Scuffins are moist and hearty- the perfect way to start your day and fuel your morning. The bright orange and sweet raspberries take advantage of the fresh flavors of the season. And the vanilla yogurt glaze gives these scuffins just a little extra touch of sweetness.
Have you ever had or baked scuffins before?
Which fresh fruits and healthy ingredients would you incorporate into your own scuffin creation?
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