Tuesday, January 27, 2009

Strawberry Shortcake Muffins

2 C. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. butter
1 egg
1 c. heavy cream (substitution below)
1 tsp. vanilla
1 c. diced strawberries, well drained

Preheat oven to 350 degrees. Grease 12 muffin cups. In large bowl mix together flour, baking powder and sugar. Cut in butter in small pea-size pieces. In small bowl mix egg, vanilla and cream then add all at once to flour mixture. Stir with spoon until blended. Gently mix in strawberries. Spoon into muffin cups and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar to serve.

Note: For a lower-fat muffin, substitute the heavy cream with evaporated skim milk.

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