Monday, June 11, 2012

Strawberry Shortcake Muffins

Saw this recipe on Pinterest (of course), and I thought I would give it a try with little to no alterations (I know - SHOCKER!). I added salt, more vanilla and used nonfat milk (to cut calories). I wanted to see if the muffin actually tasted like Strawberry Shortcake. It didn't. But it's a good strawberry muffin anyway. Part of what I love about strawberry shortcake is the strawberry "sauce" that soaks into the cake, and the dollop of whipped cream on top. Since this muffin has neither of those things, it didn't hit the spot for me but that is not to say that it is not an enjoyable muffin - because it is. Everyone really liked it, and it's an excellent way to use some strawberries.

Here's what you'll need:
milk, sugar, egg, butter, baking powder, flour, vanilla, chopped strawberries and salt (not pictured)
To 2 cups of flour, add 2 tsp baking powder,

and 3/4 cups sugar.

This is my addition - add 1/4 tsp of salt. I can't make anything without adding a little salt. It makes everything taste more like what it's suppose to.

Cut one stick (1/2 cup) of cold butter into cubes.

Cut the butter into the flour mixture using a pastry cutter (like what you would do with scones or biscuits).
When the butter is about the size of peas, you're done.

In a separate bowl (or measuring cup like I have here), add 1 egg to your milk.

In goes some vanilla (about 2 tsp),

and it all gets mixed together (I just used a fork).

The wet gets poured onto the dry . . .

and mixed with a spoon until almost completely combined.

Then it's time for the strawberries. Make sure they are washed and mostly dry.

Then chop some up. You want about 1 1/2 cups worth.  It doesn't matter what the pieces look like. Just cut them as small as you want to eat them.

The chopped strawberries get folded into the batter until thoroughly combined.

Line 12 muffin cups with liners . . .

and scoop in the batter. You want to fill them right to the top - this batter doesn't rise much.

They go into a 350F preheated oven for 25 minutes, or until they spring back when you touch them.

Let them cool completely, and then dust the tops with powdered sugar.
Here's the recipe:

Strawberry Shortcake Muffins

2 cups flour
2 tsp. baking powder
3/4 cup sugar
1/4 tsp salt
1/2 cup butter, cold and cut into cubes

1 egg
1 cup milk (or cream, or whatever you have)
2 tsp. vanilla
1 1/2 cups chopped strawberries
powdered sugar, for dusting

Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.

In large bowl mix together the flour, baking powder, salt and sugar. Cut in cold butter with a pastry blender until it is in small pea-size pieces.
In small bowl mix the egg, vanilla and milk. Add all at once to flour mixture. Stir with spoon until just blended. Gently fold in the chopped strawberries.
Scoop into muffin cups, filling to the top, and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.

No comments:

Post a Comment