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    STRAWBERRY CORNMEAL MUFFIN CAKES


    Source of Recipe


    Source: California Strawberry Commission

    Recipe Introduction


    Yield: 12 medium or 6 large desserts

    List of Ingredients




    1 1/4 cups flour
    1 teaspoon baking powder
    Generous pinch of salt
    1/2 cup butter or margarine, softened
    2 cups powdered sugar
    2 eggs
    1/2 cup milk
    1/2 cup cornmeal
    1 cup whipping cream
    1 teaspoon sugar
    2 (1-pint) baskets fresh strawberries, stemmed and halved

    Recipe



    Preheat oven to 350 degrees F. Grease and flour 12 muffin cups or six 6-ounce custard cups.
    Mix together flour, baking powder and salt; set aside.
    In mixer bowl, cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in cornmeal. Spoon batter into prepared cups. Bake for about 30 minutes until springy to the touch and a wooden pick inserted into center comes out clean; cool 5 minutes.
    Turn out onto rack to cool completely.
    Beat cream and sugar to form soft peaks.
    Serve muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.
 

 

 

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