NOTE: If you don’t have a sourdough starter on the go, you’re not at a disadvantage, you’re a normal human being! You can still make this recipe with a simple tweak listed in the recipe itself.
OK, so the name ‘scuffin’ came about because the first time I experimented with this recipe, the result was a scone-muffin hybrid and the name just stuck.
When you know your recipe inside and out, bread making is soothing to the point of being therapeutic. Though I am certainly appreciating the sheer artistry, and the time and learning behind sourdough, I’m not quite at the therapy stage.
So these muffins have been a great little side-step while still utilising my starter. Plus this recipe comes together so quickly that you’ll have a muffin in hand within an hour, and you really can’t argue with that, right?Jump to Recipe
They are a great lunchbox filler and brilliantly, the recipe is very easy to adapt for different flavours – please do send us pics of your combos!
Tips and Tricks:
By measuring out the dry ingredients before the wet ones, you don’t have to wash the cups between steps – something that slows you down and frustrates me during a bake!
This recipe can be very easily adapted. During the first round of experimenting, I used broccoli and cheddar in the same measurements as the cauliflower/stilton and I’m already working on a sweet version which I shall post once I am happy with the results.
A note on the starter: my active one is a 100% hydration rye but you can use whatever you work with. Ideally you want it nice and bubbly; saying that, I have previously tried this recipe with starter out of the fridge that I let ‘wake up a little’ for a couple hours on the kitchen counter. (I’m in the tropics so my kitchen is always warm).
Lastly, one of my best baking tricks is semolina (or rice flour works too). Dusting the muffin tins with semolina gives them really nice, crisp bottoms and makes it really easy to pop out the muffins when they’re fresh out of the oven.
Cauliflower, Stilton Sourdough “Scuffins”
- One large and one medium mixing bowl
- Measuring cups and spoons
- 2 x 6pc, large muffin/cupcake tins
- ½ cup Sourdough starter Starter should be active; fed within 24 hours or warmed up out of the fridge for a couple of hours.
- OR!!! Substitute the starter for 1/4 cup each of plain (or wholewheat/spelt) flour and water.
- 1 ½ cup Plain / all-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Coarse sea salt
- Coarse black pepper; large pinch
- 1 cup Oats I use jumbo oats as I love the texture they bring but regular rolled will work too.
- 1 cup Milk + 2-3 tbsp I use almond milk (and I never remember to bring it to room temperature!)
- ¼ cup Grapeseed oil Or another light flavoured oil; plus extra for greasing the tins.
- 1 Egg; large, whole
- 3 Cauliflower florets; large Roughly 30g.
- 100-150 g Stilton (blue) Ideally use from the freezer/fridge. If you really like your cheese, go for the full 150g.
- 20 g Cheddar Finely grated; for topping
- Semolina or extra plain flour For dusting the muffin tins.
- Preheat your oven to 200C/390F fan / 220C/430F / Gas Mark 7.
- Using a piece of kitchen roll or a pastry brush, lightly oil each muffin 'hole' and sprinkle a little semolina or flour over each – this helps to get nice crisp bottoms.
- In a small mixing bowl, measure out the flour, baking powder, baking soda, salt and pepper. Mix to combine.
- In the large mixing bowl, measure out 1 cup of oats. Get a small bowl and set aside 2 tbsp of the oats for the topping. Into the large bowl, add 1 cup milk to the oats; set aside.
- Finely chop the cauliflower and the stilton, you don't really want anything larger than 1cm cubed. Set aside.
- If using the cheddar, finely grate it, mix into the 2 tbsp of oats and place the bowl into the fridge to keep cold (this will make it easier to handle).
Combine and bake
- Into the oats/milk (don't forget the extra 2 tbsp, you can add an extra tbsp later if your batter is a little too thick), add your egg, oil, stilton and cauliflower. Mix to combine.
- Fold the starter into the mix and then slowly add the bowl of dry ingredients into the wet. Keep turning the mix to fold in the flour etc. rather than furiously mixing it in. If your mix is really thick, add 1 last tbsp milk.
- Spoon the mix evenly between the muffin tins. Sprinkle a little of the oats (and cheese if using) over each muffin.
- Bake in the oven for 20 minutes. If the tops are a nice, golden brown, remove from the oven; if not bake for a final 5 minutes.
Cool and scoff!
- When the tops are golden, remove the trays from the oven. Immediately remove the muffins from the tins and cool on a wire rack for as long as you can before someone comes and steals one!
- Store in an airtight container and in the refrigerator once cool.
- Serve plain or topped with butter, cream cheese, or a little fresh stilton for an extra pop of flavour!
We would love to hear what you think of our dish.