Wednesday, June 5, 2013
Raspberry Dark Chocolate Scruffins
There is a little bread company/bakery near our house that I use to visit every now and then on my way to work. They made scruffins which I fell in love with the first time I tried them. Scruffins are somewhere between a scone and a muffin. These Raspberry Dark Chocolate Scuffins are soft, tender and light and made with PASCHA's Organic Dark Chocolate.
2 c Natalie's Gluten Free Flour Mix
1 T baking powder
1/2 t salt
1/3 c sugar
3/4 c half n half
1/4 c coconut oil (melt before measuring)
1 T vanilla
1 c fresh raspberries
1/2 PASCHA 70% CACAO bar, broken into chunks
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking powder and salt.
3. In a separate bowl, combine sugar, half n half, coconut oil and vanilla. Mix well. Add flour mixture and stir just until combined.
4. Line cookie sheet with parchment paper. Drop about 1/3 c of batter onto cookie sheet, spacing 2 inches apart. Bake for 20 minutes or until toothpick comes out clean.
Easy and delicious!
This recipe has been shared at these great blog parties, which are full recipes and ideas:
Vegetarian Mama's Gluten Free Fridays
Cybele Pascal's Allergy Friendly Fridays