The Scuffin

A Scone- Muffin, coming to a table near you.

4 T butter, soften (2 ozs.), plus 2T to  butter muffin cups
1 cup whole wheat flour (41/2ozs.)
3  cup flour (3ozs.)
1/4 cup flaxseed meal or wheat germ (1oz.)
3 T light br sugar or raw sugar (2ozs.) plus extra for sprinkling
1 1/2 teaspoon baking powder
1 t cinnamon
1 t ground cardamon
1 t ground ginger
1/2 t sea salt
1 egg
1/3 c whole milk
1/3 c heavy cream
3/4 c fruit jam, conserve, preserve or fruit butter. Don't use jelly or mamalade.

Oven 350 degrees
Butter 12 count muffin tin with 2 T melted butter, cool (dry). Repeat twice.
Mix dry ingredients in bowl
Add 4 T soften butter, form to combine, put aside
In another bowl, whisk egg, milk and cream
Add to dry ingredients. Dough will be sticky
Use 3/4 dough to fill out bottom, will move up sides, creating a well in middle
leave 1/2 inch between dough and tin top
Spoon 1 T jam into each well
Using finger pinch remaining dough into clumps and scatter over the jam
Topping will be bumpy
Sprinkle sugar over top
Bake 20-30 minutes still brown
Run knife around edges before taking out.