Sunday, April 18, 2010
Strawberry Shortcake Muffins
I ate way to many of these last week! they just kept calling to me, and it probably didn't help that I made 2 batches of them. This recipe is adapted form the Jammy Fig Muffins recipe from this book that I raved about a few weeks back. She suggests subbing berries if you do not have figs but I went a little further; changing up the butter and sugar ratio slightly, As well as switching out the brown sugar for white. I also dropped the cinnamon all together. Her big secret I believe is the buttermilk . It seams to keep everything super moist as well as adding to the baking sodas action. We are a strong strawberry clan and I was searching for a special treat for my little sick boy. To me these tasted way more like little cakes than real muffins so I added the whipped cream and strawberry garnish and called it dessert.
1 c flour
1/2tsp baking soda
1/4tsp kosher salt
1/2 c buttermilk
1 lg egg
1/2 tsp vanilla
1 c sugar
5 TB butter cubed room temp
1 c chopped strawberries sprinkled with sugar
1/2 c whipping cream
1 TB powdered sugar
chopped strawberries for garnish
Makes 12 muffins
preheat oven to 350º F. Grease muffin tins or use liners.
Sift together flour baking soda and salt
separate bowl whisk together milk egg vanilla
In larger bowl beat butter and sugar until well combined about 5 min.
With mixer on lowest speed add a 1/3 of wet and 1/3 of dry at a time beating until just combined . Gently fold in the strawberries.
Divide batter evenly among the tins. Bake for 25-30 min rotating halfway through. they should be golden and firm .Cool Tin on wire rack for 10 min then turn them out and let them cool completely. Put them in the fridge in an airtight container till time to serve.
either with a whisk or mixer beat cream in a bowl 30 seconds then add powdered sugar. Beat till soft peaks . cover and chill until serving.
The first batch we just ate straight up really fast. The next dozen I ....Carefully remove papers( they like to stay on so maybe do the greased tin route). Serve on a plate upside down with a dollop of whipped cream and strawberry garnish.