STRAWBERRY SHORTCAKE MUFFIN RECIPE RECIPES

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MUFFIN-TIN STRAWBERRY SHORTCAKES RECIPE | EATINGWELL



Muffin-Tin Strawberry Shortcakes Recipe | EatingWell image

Skip rolling and cutting dough and use your muffin tin in this healthy strawberry shortcake recipe. Look for lemon curd in the store near jams and jellies or skip it and combine the berries with 2 tablespoons sugar in Step 4.

Provided by EatingWell Test Kitchen

Categories     Healthy Spring Cake Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 12

1?¼ cups white whole-wheat flour (see Tip)
1?¼ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1 cup reduced-fat milk
1 teaspoon vanilla extract
3 cups sliced fresh strawberries
? cup lemon curd
½ cup whipped cream

Steps:

  • Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Whisk egg, milk and vanilla in a small bowl; add to the dry ingredients and stir with a fork just until the batter comes together.
  • Scoop a generous 3 tablespoons batter into each muffin cup. Bake until puffed and golden at the edges, 14 to 18 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes more.
  • Meanwhile, combine strawberries and lemon curd in a medium bowl.
  • Split the shortcakes in half and serve each with 1/4 cup of the strawberries and about 2 teaspoons whipped cream.

Nutrition Facts : Calories 227.5 calories, CarbohydrateContent 32.3 g, CholesterolContent 31.6 mg, FatContent 7.9 g, FiberContent 2.4 g, ProteinContent 5.1 g, SaturatedFatContent 4.7 g, SodiumContent 149 mg, SugarContent 13.9 g

COPYCAT DASHING DISH'S STRAWBERRY SHORTCAKE MUFFINS RECIPE ...



Copycat Dashing Dish's Strawberry Shortcake Muffins Recipe ... image

This strawberry shortcake muffins recipe is both gluten-free and easy to make. These muffins have an ultra-light texture with a sweet fruity touch to them.

Provided by Angeli

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 7

2 ½ cups old fashioned oats
1 cup plain low-fat Greek yogurt
2 eggs
3/4 cup of choice sweetener
1 ½ tsp. baking powder
1/2 tsp. baking soda
1 ½ cups diced and patted dry, plus 1/2 cup extra for topping (optional) strawberries

Steps:

  • Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners.
  • Place all of the ingredients (except the strawberries) in a blender or food processor and blend until oats are smooth.
  • Pour the mixture into a medium-sized bowl and stir in strawberries.
  • Divide batter among cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.
  • Divide the extra diced strawberries over the top of each muffin, if desired. Serve.

Nutrition Facts : Calories 137.00kcal, CarbohydrateContent 25.00g, CholesterolContent 28.00mg, FatContent 2.00g, FiberContent 2.00g, ProteinContent 5.00g, SaturatedFatContent 1.00g, ServingSize 12.00pieces, SodiumContent 141.00mg, SugarContent 12.00g

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MUFFIN-TIN STRAWBERRY SHORTCAKES RECIPE | EATINGWELL
Skip rolling and cutting dough and use your muffin tin in this healthy strawberry shortcake recipe. Look for lemon curd in the store near jams and jellies or skip it and combine the berries with 2 tablespoons sugar in Step 4.
From eatingwell.com
Total Time 1 hours 15 minutes
Category Healthy Spring Cake Recipes
Calories 227.5 calories per serving
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