Scoffins (Rice Bran Muffins)

  • Scoffins are a cross between a scone and a muffin!
  • A great on-the-go breakfast bite or snack.
  • A tasty golden crust with a soft sweet centre.
  • Wheat free using rice flour, rice bran and ground almonds.

Rice Bran 227g (Ener-G)

70g Rice Bran. High in fibre and naturally sweet.

TRS Rice Flour 500g

280g White Rice Flour

Xylitol Sweetener (Sugar-Free) Pouch 250g

80g Xylitol. 100% natural - Just like sugar but with far less calories.

Buy Organic Coconut Oil Online

55g Un-refined Organic Coconut Butter (oil). Contains multi-chained fatty acids. Much better for you than typical saturated fat found in margarine or butter.

Healthy Supplies

3 Tbsp Organic Ground Almonds. Soft, sweet, moist and high in protein.

Ground Almonds, Organic 250g (Infinity Foods)

2 Tbsp Date Syrup. A dark sweet syrup made entirely from Dates. A great alternative to Black Treacle.

Date Syrup 330g (Meridian)

1 tsp Bicarbonate Soda. To help the mixture rise.

Other Ingredients

  • 240ml milk
  • 2 eggs, beaten.
  • ¼ punnet fresh Blueberries. (Blueberries within the mixture burst under the heat of the oven, soaking into the dough)


  1. First heat the oven to 180°C. Prepare the muffin tins by greasing lightly with coconut butter which will prevent the mixture from sticking to the tin.
  2. In a small bowl, beat together the Bicarbonate of Soda and Date Syrup together to make a thick slightly fluffy mixture.
  3. In a separate bowl, beat the coconut butter and Xylitol together. Gradually add a little of the egg mixture followed by the rice bran and the ground almonds. Beat well and add the rest of the egg.
  4. Next add the date syrup/soda mix well and lastly beat in the rice flour.
  5. Finally add the fresh blueberries, apples or any fruit to taste. Spoon the batter directly into the muffin tin or into muffin cases.
  6. Place in the centre of the oven for around 25 minutes or until the tops bounce back to the touch slightly.