Hey Divas! A couple of days ago while looking through Cupcakes and Muffins....one of my many recipe books....I ran across these Fresh Strawberry and Cream Muffins. Soooo...early this morning I decided to bake these tasty summer treats before hitting the streets. This recipe is super easy and only takes around 30-35 minutes total.
Pre-heat the oven to 400° F/200° C. Grease a 12- hole muffin pan. Chop the strawberries into small pieces. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar and chopped strawberries. Place the eggs in a large pitcher or bowl and lightly beat, then beat in the light cream, oil, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix. Spoon the batter into the muffin pan. Bake in the preheated oven for 20 minutes until well risen, golden brown, and firm to the touch. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream - Place the heavy cream in a bowl and whip until stiff. (I added a little powdered sugar to sweeten the cream to my liking) When the muffins are cold, pipe or spread the cream on top of each muffin, then top with a small strawberry.