This recipe came about when I discovered I didn’t have all the ingredients needed to make the original muffin recipe I was originally going for. Time to get creative!
I’ve called these ‘scoffins’ as they are a bit of a hybrid between a scone and a muffin. Served warm with a little butter they are delicious, but I make a batch and send some to school with the kids. It’s one lunchbox ingredient that never comes back uneaten!
Spinach and Three Cheese Scoffins
Ready in 45 minutes. Makes 12-16 scoffins
- 4 cups high grade flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups Tasty cheese, grated
- 125g butter, grated
- 6 balls (approx. 1 cup) frozen spinach, defrosted, water removed
- 2 large eggs
- 3/4 cup very soft white cheese (I used Clevedon Buffalo Co. marinated buffalo mozzarella, but soft cream cheese works too, as does a mix of half-and-half cream cheese and sour cream)
- 1 cup milk
- 100g feta cheese
- Salt & pepper
Preheat oven to 180 degrees, and line a baking tray with baking paper.
In a bowl, mix flour, baking soda and baking powder. Add grated cheese and butter and mix.
Squeeze all the water you can out of the spinach, and chop roughly. Add to mix and combine.
In a separate bowl, mix eggs, soft white cheese and milk. Season and transfer wet mixture into the bowl with dry ingredients. Combine to make a dough, making sure you don’t overmix – only do as much as you have to.
Turn mix onto a floured surface, Gently knead to form a log, and cut into 12 large pieces (or 16 smaller ones). Mould into scoffins on the tray.
Cook for 25 minutes, or until scoffins become golden and crusty. Leave on the tray for a few minutes before serving.
TIP: These scoffins freeze really well too – great for taking out one at a time for lunchboxes.