The pistachio is the star in this irresistible cherry pistachio scoffin – a cross between a scone and a muffin. Packed with heart-healthy pistachios, dried cherries, and fragrant cardamom, these scoffins make a deliciously unique treat!
1cup160 g dried cherries (or raisins or cranberries)
Instructions
Preheat the oven to 350°F (180°C or gas mark 4).
Line a standard muffin tin with 12 paper liners.
In a large-size bowl, mix together the whole wheat flour, wheat germ, baking soda, baking powder, cardamom, and salt.
Set aside.
In a separate bowl, whisk together the rice milk, nondairy yogurt, oil, sugar, and almond extract.
Carefully fold the wet ingredients into the dry ingredients, making sure not to overmix.
Gently fold in the pistachios and dried cherries.
Fill the muffin cups all the way to the top.
These scoffins will rise but won't spread, so there's no need to worry about overflow.
Bake for 18-20 minutes.
Let the scoffins cool for 5 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:These scoffins are perfect for breakfast, brunch, or as a snack paired with a cup of tea or coffee.Wine Advice:A light, crisp white wine like Chardonnay pairs well with these slightly sweet and nutty scoffins.