Cornmeal Muffins with Sliced Strawberries Recipe

Cornmeal Muffins with Sliced Strawberries Recipe



1 1/4 C
1 tsp
Baking Powder
1/2 tsp
1/2 C
Butter or Margarine, Softened
2 C
Confectioners Sugar
Eggs (4 Tbsp Whole Egg Powder + 6 Tbsp Water)
1/2 C
Dehydrated Fat-Free Milk
1/2 C
1 C
Whipped Cream
1 tsp
4 C
Freeze Dried Strawberry Slices (reconstituted)


1. Preheat oven 350°F. Grease and flour 12 muffin cups.

2. In large bowl, combine flour, baking powder, and salt; Set aside.

3. In bowl, using an hand or electric mixer, cream butter. Gradually beat in confectioners sugar, scraping bowl as necessary, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately to blend thoroughly. Blend in cornmeal.

4. Spoon batter into prepared cups. Bake about 30 minutes. Transfer pan on wire rack. Let cook in pan 5 minutes.

5. Just before serving, in medium bowl, beat cream and sugar to form soft peaks with electric mixer.

6. Serve muffin cakes topped with cream and strawberries.

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