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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Perfect for summer breakfasts. This is a high-altitude adjusted recipe so recipe needs to be adjusted for cooking at sea level (oven temperature, cooking time and amount of baking powder are all affected in this recipe). Original recipe was printed in the newspaper. Ingredients:
2 cups flour |
7 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk, plus |
2 tablespoons milk |
1 egg, beaten |
1/4 cup butter or 1/4 cup margarine, melted |
12 strawberries, sliced |
Directions:
1. Preheat oven to 450-degrees F.
2. Combine flour, 1/4 cup sugar, baking powder and salt in bowl.
3. Stir in milk, egg and butter.
4. The batter will not be smooth.
5. Spoon into buttered muffin tins (or use cup cake paper lined tins), filling each cup about 2/3 full.
6. Press strawberry slices into batter, pointed side up.
7. Sprinkle each muffing with 1 teaspoon sugar.
8. Bake for 15-20 minutes or until golden brown.
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