Description
Delicious and unique scuffins that combine the flavors of savory salsa with the lightness of muffins, offering a spicy twist for a delightful snack.
Ingredients
Scale
- Nonstick Cooking Spray
- 3/4 Cup Whole Wheat Pastry Flour
- 1/2 Cup Whole Spelt Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cornstarch
- 1 Teaspoon Sucanat
- 1/2 Teaspoon Smoked Paprika Salt or Fine Sea Salt
- 1/2 Teaspoon Ground Cumin
- 3 Tablespoons Olive Oil
- 1/2 Cup Jarred Salsa, Drained (Reserve the Liquid)
- Unsweetened Plain Vegan Milk, as Needed
- 1 Tablespoon Finely Minced Jalapeño Pepper (Optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C, or gas mark 5).
- Prepare the Pan: Lightly coat a mini muffin pan with nonstick cooking spray.
- Mix Dry Ingredients: In a bowl, combine whole wheat pastry flour, spelt flour, baking powder, cornstarch, Sucanat, smoked paprika salt, and ground cumin.
- Add Olive Oil: Stir the olive oil into the dry mixture until it resembles coarse crumbs.
- Add Liquid Ingredients: Pour in the reserved salsa liquid and enough vegan milk to total 1/2 cup. Fold in the drained salsa and minced jalapeño (if using).
- Fill the Muffin Pan: Spoon batter into each muffin cup, filling about 3/4 full.
- Bake: Bake for 20 to 24 minutes until tops are lightly browned and a toothpick comes out clean.
- Cool & Serve: Allow to cool for 5 minutes before transferring to a wire rack.
Notes
For added fluffiness, let the batter rest before baking. Store in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 scuffin
- Calories: 70
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salsa, scuffins, snack, spicy, vegetarian, baking
