MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Cream Scuffins
Categories: Breads, Fruits, Dairy, Snacks
Yield: 18 Servings
Cooking spray
1 lg Egg; lightly beaten
1 c Whipping cream or milk
3 c All-purpose flour
2 tb Sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Butter
1 c Fine chopped fresh
- strawberries
6 tb Strawberry jelly, jam, or
- preserves
Chopped fresh strawberries
- (opt)
MMMMM-----------------------SCUFFIN ICING----------------------------
1/2 c Powdered sugar
2 ts Whipping cream or milk
1/4 ts Vanilla
Whipping cream or milk
In a small bowl stir together powdered sugar, the 2
teaspoons whipping cream or milk, and the vanilla. Stir
in enough additional whipping cream or milk, 1 teaspoon
at a time, to reach drizzling consistency.
Set oven @ 350ºF/175ºC.
Line eighteen 2 1/2" muffin cups with paper bake cups;
coat bake cups with cooking spray. Set pans aside. In a
small bowl combine egg and whipping cream; set aside.
In a large bowl stir together flour, sugar, baking
powder, and salt. Using a pastry blender, cut in butter
until mixture resembles coarse crumbs. Stir in the 1 cup
strawberries. Make a well in the center of flour mixture.
Reserve 2 tablespoons of the egg mixture. Add remaining
egg mixture all at once to flour mixture. Using a fork,
stir just until moistened (dough will be crumbly).
Spoon half of the dough into the prepared muffin cups,
filling each one-third full. Using a spoon or your thumb,
make an indentation in the center of dough in each cup;
fill each indentation with 1 teaspoon of the strawberry
jelly. Spoon the remaining dough into muffin cups. Brush
with the reserved 2 tablespoons egg mixture.
Bake about 25 minutes or until tops are golden. Cool in
muffin cups on wire racks for 5 minutes. Remove from
muffin cups. Drizzle with Scuffin Icing. If desired, top
with additional strawberries. Serve warm.
Makes: 18 servings
Better Homes & Gardens | October 2016
MM Format by Dave Drum - 25 October 2016
Uncle Dirty Dave's Archives
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