strawberry corn muffins
Did you know that the Indians used Strawberries to sweeten their cornbread? After a little modification we developed strawberry shortcake from this Indian treat.
prep time
15 Min
cook time
15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup yellow cornmeal (i use martha white)
- 1 - egg
- 1 cup a/p flour
- 1/2 cup plus 1tblspoon of sugar
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup heavy cream
- 1 cup strawberries with stem removed(or you can use strawberry jam)
- 1/4 cup powdered sugar
How To Make strawberry corn muffins
-
Step 1Clean and cut up your strawberries and using the 1tblspoon of sugar mix till the strawberries are covered and they will mascerate.
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Step 2Preheat oven to 375 degrees. Spray muffin tins or line with papers.
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Step 3Mix all the dry ingredients and then add the oil and egg. Add the cream and the berries and combine well. I used a wooden spoon.
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Step 4Fill muffin tins 1/2 to 3/4 full of the mix and bake. Sprinkle with powdered sugar when they come out of the oven once they have cooled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#cornbread
Keyword:
#strawberry
Ingredient:
Fruit
Method:
Bake
Culture:
American
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