Nothing says summertime like a buttery, flaky strawberry shortcake. Now you can take it to go and not worry about it spilling and staining your car seat!
Total Time: 25 Minutes (Prep - 5 Minutes / Cook - 25 Minutes)
Servings: 12 Muffins
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup cold butter
1 cup milk
2 cups chopped strawberries, washed and chopped into 1/8-inch bites
Instructions
Preheat oven to 400 degrees. Grease or well-butter a muffin pan.
In a large mixing bowl, sift flour, salt and baking powder.
Cut butter into small pieces and mix int flour with a pastry cutter, or two knives, or your hands, until the mixture is crumbly.
Stir in sugar. Add milk and stir until just combined.
Gently fold in chopped strawberries.
Scoop into muffin pan. Sprinkle tops with a pinch of sugar (optional).
Bake at 400 for 20 minutes. Muffins are ready when the top is slightly golden brown and a toothpick or fork inserted comes out clean.
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