|Yield: Makes 12 medium or 6 large desserts
Heat oven to 350 degrees. Grease and flour 12 muffin cups or 6, 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 muffincakes topped with cream and strawberries. Arrange in serving bowl;
spoon into individual dishes.
Copyright California Strawberry Commission. All Rights Reserved.
Reproduced by permission.