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 H-E-B
Recipes
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12 medium or 6 large desserts Cook Time: 30 minutes |
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recipe categories / breads / biscuits, muffins and popovers  Strawberry Cornmeal Muffin Cakes Courtesy of California Strawberry Commission 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 corn meal 1 cup whipping cream 1 teaspoon sugar 2 pint baskets fresh strawberries, stemmed and halved Directions: Heat oven to 350 degrees. 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 corn meal. Spoon batter into prepared cups. Bake in 350-degree oven about 30 minutes until springy to the touch and 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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