Wednesday, August 3, 2011


About a year ago a dear friend introduced our family to her "breakfast cookie" recipe during a visit she paid just after my daughter was born. Her visit was designed to ease the burden on our little family as I recovered from a second c-section. One way of accomplishing this was to fill our freezer with goodies. Quickly a family favorite, we renamed them "scuffins" because they are a cross between a scone and a muffin. These treats are healthy, ease to prepare, and cost pennies.

  • mix: 3/4 cup brown sugar, 1/4 melted butter, and 2 eggs;
  • add 1/4 cup finely chopped figs and 1/4 cup dried cranberries (feel free to mix this up with whatever you might have in your kitchen), and 1 teaspoon vanilla;
  • mix dry ingredients: 1 cup white flour; 1/2 cup whole wheat flour; 1/2 cup unprocessed bran; 1/2 teaspoon baking soda; generous dashes of cinnamon, ground allspice, and nutmeg;
  • Mix wet and dry ingredients;
  • Drop on greased cookie sheet with an ice cream scope;
  • bake at 350 degrees for 10-12 minutes.

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