Cheesymite Scruffins

Not quite a scroll, not quite a muffin - its my Good Plate Cheesymite Scruffins! They’re perfect for little hands (and big!) and lunchboxes.

For me they tick all the boxes - tasty ✔️ gut friendly ✔️ easy to make ✔️
full of only clean ingredients ✔️ protein rich ✔️ energy dense ✔️

The wholemeal & spelt flour combo is a little more thirsty than regular white flour - so you may need more liquid than you think. Avoid overworking the dough and add the milk bit by bit to keep it soft and pliable.

I’ve used Oomite here - has all the flavour and umami of Vegemite, but without all the unnecessary additives. I didn’t give exact quantities here for the butter and Oomite in the filling as its completely up to you. Treat it though like you do your Vegemite toast and use the same butter:mite ratio here. I like a little more butter if I am honest - so thats what I did!

INGREDIENTS

Dough

1 cup wholemeal flour

1 cup spelt flour

2 tsp baking powder

½ tsp iodised salt

1 cup thick Greek yoghurt (unsweetened, unflavoured, full fat)

2-4tbsp milk (as needed)

Filling

Oomite (or Vegemite-like spread)

Butter, softened

2 cups sharp cheddar, grated 

1 cup parmesan, finely grated (plus extra for sprinkling)

1 tbsp chives, finely chopped (optional)

Black pepper (optional)

Topping

Olive oil or milk, for brushing

Parmesan, finely grated

METHOD

Preheat oven to 180°C fan-forced and grease an 8-10 hole muffin tin.

In a large bowl, mix wholemeal flour, spelt flour, baking powder and salt.
Add Greek yoghurt and gently mix to form a soft dough. Add milk 1 tablespoon at a time until just soft and pliable.

Turn onto a lightly floured bench and knead gently for 30–45 seconds — just enough to smooth. Be careful not to overwork it here as that will make the scrolls tough. Allow to rest and rehydrate for about 10 minutes covered in a lightly damp towel.

Roll into a rectangle roughly 25 × 30cm. Spread the butter nice and evenly over the dough and all the way to the edges, then repeat with the Oomite.

Sprinkle evenly with all of the cheddar, parmesan and chives. Add a pinch of black pepper if using.

Roll the dough up tightly from the long edge - just like a swag or sleeping bag! Slice into 8-10 thick scruffins. Place in the muffin tin and then brush the tops with olive oil. Sprinkle more parmesan cheese over each of the scruffins before popping in the oven for 20minutes or so or until puffed and golden brown.

Cool slightly before serving!

Buon appetito 🍋